DEVELOPMENT OF MANGO BASED WHEY DRINK USING THREE PROCESSING TECHNIQUE AND DETERMINATION OF IT’S BIOACTIVE COMPOUND AND NUTRITION PROFILING

Abstract

The king of fruits, the mango (Mangifera indica L.), is well renowned for its delicious flavor and fragrant aroma as well as its high nutritional content. The polyphenols mangiferin, catechins, quercetin, kaempferol, gallic acid, and benzoic acid are the primary bioactive substances present in mangoes. These substances are linked to the protection of degenerative diseases, such as cancer, cardiovascular disorders, and diabetes. The two main components of whey proteins are lacto-albumin and lactoglobulin. Whey is thrown away in the food sector. This study aims to produce a beverage from mango pulp and whey using three distinct processing methods. The juice with the best sensory evaluation (60:35:5) is processed using three distinct methods: microwave, ultra-sonication, and mild pasteurization. Significant nutritional value was demonstrated by this treatment. Ultra-sonication is the best therapy out of the three. Microwave pasteurization is less acceptable than mild pasteurization. The findings of ultrasonic treatment are as follows: moisture(86.45±0.05%),crude fiber (2.30±0.05%),ash(3.50±0.05%),fat(0.65±0.05%),protein(3.50±0.05%),carbohydrate (3.26±0.09%),drymatter(13.45±0.05%),PH(4.42±0.06),TSS(11.08±0.06ºBx),calcium (0.69±0.07mg/dl),vitaminA(0.41±0.04RAE/gm),antioxidant(2.98±0.01mgTA/100gm) flavonoid(3.57±0.03mgQE/100gm). Mild pasteurization treatment value is also more acceptable.