Development ofGuduchi-Whey based beverage

Abstract

Guduchi (Tinospora cordifolia) also known as Amritballi is one of the most valued herbs in the\rAyurvedic medicine. Similarly, whey a byproduct of cheese and paneer industry has biologically\ractive and nutritious whey proteins, which can be exploited for developing a nutritious beverage. In\rthe present study, an attempt was made to develop Guduchi - whey based beverage by incorporating\rGudichi at various levels. The Guduchi extract was blended to pre treated whey at various levels\rviz., 5, 7 and 10 per cent. Sensory evaluation of the beverage revealed that addition of 5 per cent level\rofGuduchi with whey was found to be optimum. The final optimized beverage sample was pasteurized\rand was stored at ambient (30±1oC) and refrigerated temperatures (7±1oC) to study the effect of\rtemperature on the keeping quality of the beverage. It was observed that Guduchi treated whey\rbeverage had significantly increased keeping quality both at ambient and refrigerated temperatures\rwhen compared to the control sample, thus clearly indicating the effect of the Guduchi on the shelflife\rof the product.