Speakers - 2026

Title: Effect of BAEL power (aeglemarmelos) on physico-chemical properties and sensory evaluation of whey beverages prepared from camel and buffalo milk

Abstract

The present study was carried out with the objectives to evaluate the physico-chemical characteristics of camel and buffalo milk, to develop Bael (Aeglemarmelos) powder enriched whey beverages prepared from their blended whey and to assess the changes in physico-chemical properties and storage study of whey beverages. Whey was prepared from a blend of 70% buffalo milk and 30% camel milk. Three Bael-enriched whey beverage formulations were developed by incorporating whey at 82, 79 and 76% levels and Bael powder at 10, 13 and 16% levels, respectively, while sugar was maintained constant at 8%. Plain whey beverage served as control (T0), whereas the Bael-supplemented formulations were designated as T1, T2 and T3. The products were subjected to sensory evaluation by the panellist for selection of the most acceptable treatment for further storage studies under refrigerated conditions. The statistical analysis of the experimental data revealed that buffalo milk possessed higher contents of fat, protein and solids-not-fat as compared to camel milk. significant decrease (P < 0.01) in the pH of whey drink during refrigerated storage the  titratable acidity (TA) of whey-based Bael drink showed a significant (P<0.01) increasing trend during refrigerated storage across all treatments. The TBARS value of the product increased significantly (P < 0.05) with the advancement of storage period in all treatment groups. The tyrosine content of the product increased significantly (P < 0.05) with the advancement of storage period in all treatment groups. Microbiological analysis indicated increase in standard plate count and yeast and mould count of all treatments during storage, coliform count is not detected in the storage day which show the hygiene level of product. Proximate composition of the developed whey beverages revealed significant differences among treatments with respect to moisture, crude protein, fat, total ash and mineral content, indicating nutritional enrichment due to addition of Bael powder. The cost of production of the developed whey beverages was found to be economical and suitable for possible commercial exploitation.

Key words: Whey beverages, Bael (Aeglemarmelos) powder, physico-chemical properties, sensory, microbiology evaluation