Formulation of Fruit (Amla Fruit Juice) and Whey Based Beverages Flavoured with Different Herbs Using Natural Sweetener as Stevia

The environment in which we live, work and relax, is determining for our health and well being. Physical, as well as chemical and micro (biological) factors in the environment can have repercussions on our health, both physically and mentally. Whey is a nutritious by product from cheese, chhana and paneer industry containing valuable nutrients like lactose, protein, minerals and vitamins etc. , which have indispensable value as human food. Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Fruits are important sources of vitamins and carbohydrates like fiber and sugar. They are low in calories and naturally sweet. Fruits and their juices are good sources of water, too and one of the finest body cleansers, cleaning morbid matter from the stomach, liver, kidneys, spleen, bladder, and is considered the finest, known colon cleanser. Herbs are small plants that have a fleshy or juicy stem when they are young. The leaves, stems, or seeds of herbs can be used fresh, or they can be dried for later use. Whey based herbal beverages provide the nutritional and healthy beverages for maintaining the health status and well-being. Storage of whey based beverages will enhance the quality, nutritive value, profitability, digestibility, acceptability and safety and overall increases the shelf- life of the products. The replication five time for all treatments and data obtained from investigation was statically analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation was carried out by using nine point hedonic scale. In prepared herbal beverages, Treatment T3 (74 % whey, 20 ml Amla fruit juice, 6ml basil, 6ml mint, 6ml ginger, 6ml Alovera, 6ml lemon grass) scored the highest in all aspects in hedonic scale. Nutritional composition of pH, TSS, Acidity, Total sugar, reducing sugar were increased significantly with increased in percentage of prepared beverages. Non reducing sugars, ascorbic acid, protein content in the prepared beverages were decreased.