Development of probiotic rich whey beverage infused with lactic acid bacteria and fresh orange juice

This study was conducted to develop an orange flavored whey based probiotic beverage using Lactobacillus acidophilus and Lactobacillus plantarum with evaluation of its physico -chemical properties and analysis of product stability during storage at room storage. Seven blends of drinks were prepared using varying concentration of whey and orange juice which were coded as T1 (100% whey & 0% orange juice, considered as the control sample), T2 (75% whey & 25 % orange juice), T3 (50% whey & 50 % orange juice) and T4 (25% whey & 75% orange juice), using Lactobacillus acidophilus as probiotic; while list T5(75%& 25 % orange juice), T6(50% whey & 50% orange juice), T7 (25% whey & 75 % orange juice) using Lactobacillus plantarum as probiotic starter culture with all blends containing 8% sugar. Our results showed that all variants were pleasant in overall acceptability while 25:75 blends of whey and orange juice (T4 & T7) showed highest sensory score however, the T7 blend containing Lactobacillus plantarum showed a little higher acceptance than the T4 blend containing Lactobacillus acidophilus. The physio-chemical analysis revealed that pH value, TSS, lactic acid(%), reducing sugar and total sugar decreased with storage, while titratable acidity and antioxidant properties decreased with storage. Viability of Lactobacilli remained high till 45 days and thereafter began to decline. Conclusively, whey and orange based probiotic beverage can serve as a desirable functional beverage.