Innovative Whey-Based Pineapple Beverage Enriched with Banana Pseudostem and Ginger Extract

Abstract

Aims: This study aimed to develop a pineapple-based whey beverage enriched with banana pseudostem extract and ginger, leveraging their nutritional and functional properties. By optimizing the formulation using Response Surface Methodology (RSM), the research sought to create a nutritious and sustainable product that minimizes food waste while enhancing the beverage’s sensory appeal. Study Design: This research was experimental and performed in a laboratory. Place and Duration of Study: This study was conducted at College of Dairy Science and Technology, KVASU, Pookode, Kerala, India, between the period of March 2022 and September 2022. Methodolgy: The whey drink was formulated by incorporating pineapple juice, ginger extract, and banana pseudostem extract, followed by optimization of ingredient levels based on sensory and RSM. Results: The optimum formulation of whey drink given by RSM to achieve the predicted maximum response values were 32.5% pineapple juice, 0.875% ginger extract and 8% sugar. The whey drink was found to have 92.3% moisture, 0.6% ash, 1.77% protein, 0.32% acidity, 4.5% pH, 10% total solids, 12% total soluble solids, 8.5% radical scavenging activity,0.12% fiber and 6.3% ascorbic acid.