Abstract:
The growing demand for the consumption of fruits is increasing day by day. In order
to meet the demand of the market throughout the year in all areas, the commodities are
preserved using different techniques.
The objective of the present study is to develop a Whey based RTS from pineapple.
Pineapple is one of the most important tropical fruit of many developing countries due
to its export values. Whey is the milk serum that is obtained during the manufacture of cheese
after separation of casein and fat during milk coagulation.
Fresh pineapple juice(0% diluted)was filtered. This filtered juice was added to boiled
whey. The whey was obtained from the dairy plant, Mannuthy, by the coagulation of milk
serum protein by the action of some coagulating agents. The filtered pineapple juice and the
whey were taken in equal amounts. This mixture of whey-pineapple juice was added with
different composition of sugar as well as honey.
A sensory evaluation was conducted with a panel of 4 judges with four samples.
Among that the mixture of 1:1:1[pineapple juice(ml):whey(ml):sugar(g)] proportion of sugar
was best liked by 3 among four of the panelists.
Chemical analysis of this sample was then conducted.
Storage study was carried out using sodium benzoate and potassium meta-bisulphite
as per FPO standards. Samples were checked after every three days interval. The sample with
sodium benzoate (25mg for 250ml) remained intact for one month, whereas the other sample
with potassium meta-bisulphite lasted hardly for one week.
