This is a brief abstract of a research project me and my friend Avantika Nair conducted from October 2017-February 2018. We were selected for the CBSE Regional and National Level competitions in Chennai and Delhi respectively.
INTRODUCTION
India Is a Country where more than half of the country’s population do not have access to proper nutrition. The main Reason for this is . This project is a humble attempt to develop a very low cost nutritional supplement for low income groups. Government can also take up this project to supply nutritious drinks to BPL (below poverty line) populations.
WHAT IS WHEY WATER?
Whey Water is a bi-product of cheese and paneer industries which isn’t put to proper use in India (in most industries). AS Dairy Industries are usually small scale industries they don’t have enough capital for it’s processing. In large industries with sufficient capital, Whey water is dried and process to give whey protein powder . Whey powder is very expensive in markets and is usually used by athletes and other sports persons only. On the other hand small industries with insufficient capital simply pour whey water into the drains. This has it’s own after effects , and leads to perpetuation of algae and eventually water pollution. Whey water contains every nutrient and is a complete food on it’sown . It is very inexpensive as it is a recycled product.
THEORY
In 2008, total production of liquid cheese whey accounted to 187 million metric tons out of which 3.2 million metric tons (1.7%) was utilized by different industries for manufacturing value added products like, whey powder, whey protein concentrates, whey isolates etc. In last six years about 4,100 food and beverage products containing whey protein were introduced in U.S. market. Whey proteins have unique nutritional and functional properties which can be explored to deliver high protein products to consumers.
Whey proteins are present in small quantity but have a high protein efficiency ratio (3.6), net protein utilization (95), biological value (104) and as compared to all other protein sources available they are next to egg protein in terms of nutritive value.
Whey proteins is a source of many nutrients which are often associated with health benefits, such as enhanced immunity, anticancer properties, as well as antiviral, antimicrobial (iron binding properties) and antihypertensive properties. Minerals like Ca, P, K, Na and Mg are all present as constituent of whey, which are required for normal health and added supplementation in case of GI disorders.
In the course of our project, we have mainly developed two different varieties of whey beverages.
1. Raw Whey Beverage
2. Fermented Whey Beverage
RAW WHEY BEVERAGE
Raw whey water is not very pleasant to drink and has no taste. In the project we added water, sugar/sugar substitutes, flavours and colours to the whey water to make it appeasing and tasty. For longer shelf life whey water needs to be re-pasteurised before adding of flavouring and colouring materials. Whey beverages pasteurized at 70°C for 35 min showed the maximum acceptability after 60 days of storage (refrigerated at 4C under clean conditions without opening)
Composition
• 65% whey water
• 10% sugar
• 23% water
• 1% sodium alginate
• 0.5% sodium benzoate
• 0.40% flavouring (natural)
• 0.10% colouring
Procedure
After obtaining whey water, it is pasteurised at 70C. It is then cooled down and flavouring and colouring are added at 55C. It is immediately sealed and packed and should be kept under refrigeration at 4C.
Shelf Life
The above mentioned process helped us achieve a shelf life of over 45 days for our product.
Total Expenses
Total expenses including production, packaging, storage and transport was estimated to be around Rs.5 for 1litre.
*wholesale price only
FERMENTED WHEY BEVERAGE
(PRO-BIOTIC)
Whey water contains lactose which can be converted to lactic acid on adding of Lactobacillus bacteria, this converts whey water into a probiotic drink.Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.
Lactobacillus: This may be the most common probiotic. It's the one you'll find in yogurt and other fermented foods. Different strains can help with diarrhoea and may help with people who can't digest lactose, the sugar in milk.
Composition
• 65% whey water
• 10% sugar
• 20% water
• 3% Lactobacillus rich Curd
• 2% Natural Flavouring and Colouring substances
Procedure
After obtaining whey water, it is pasteurised at 70C. It is then cooled down and two table spoons of Curd (rich in Lactobacillus) is added with flavouring and colouring at 55C. It is immediately sealed and packed and should be kept under refrigeration at 4C.
Shelf Life
The above mentioned process helped us achieve a shelf life of over 20 days for our product.
BIBILOGRAPHY
1. www.nutritiondata.com
2. www.bodybuilding.com
3. www.omicsonline.org
INTRODUCTION
India Is a Country where more than half of the country’s population do not have access to proper nutrition. The main Reason for this is . This project is a humble attempt to develop a very low cost nutritional supplement for low income groups. Government can also take up this project to supply nutritious drinks to BPL (below poverty line) populations.
WHAT IS WHEY WATER?
Whey Water is a bi-product of cheese and paneer industries which isn’t put to proper use in India (in most industries). AS Dairy Industries are usually small scale industries they don’t have enough capital for it’s processing. In large industries with sufficient capital, Whey water is dried and process to give whey protein powder . Whey powder is very expensive in markets and is usually used by athletes and other sports persons only. On the other hand small industries with insufficient capital simply pour whey water into the drains. This has it’s own after effects , and leads to perpetuation of algae and eventually water pollution. Whey water contains every nutrient and is a complete food on it’sown . It is very inexpensive as it is a recycled product.
THEORY
In 2008, total production of liquid cheese whey accounted to 187 million metric tons out of which 3.2 million metric tons (1.7%) was utilized by different industries for manufacturing value added products like, whey powder, whey protein concentrates, whey isolates etc. In last six years about 4,100 food and beverage products containing whey protein were introduced in U.S. market. Whey proteins have unique nutritional and functional properties which can be explored to deliver high protein products to consumers.
Whey proteins are present in small quantity but have a high protein efficiency ratio (3.6), net protein utilization (95), biological value (104) and as compared to all other protein sources available they are next to egg protein in terms of nutritive value.
Whey proteins is a source of many nutrients which are often associated with health benefits, such as enhanced immunity, anticancer properties, as well as antiviral, antimicrobial (iron binding properties) and antihypertensive properties. Minerals like Ca, P, K, Na and Mg are all present as constituent of whey, which are required for normal health and added supplementation in case of GI disorders.
In the course of our project, we have mainly developed two different varieties of whey beverages.
1. Raw Whey Beverage
2. Fermented Whey Beverage
RAW WHEY BEVERAGE
Raw whey water is not very pleasant to drink and has no taste. In the project we added water, sugar/sugar substitutes, flavours and colours to the whey water to make it appeasing and tasty. For longer shelf life whey water needs to be re-pasteurised before adding of flavouring and colouring materials. Whey beverages pasteurized at 70°C for 35 min showed the maximum acceptability after 60 days of storage (refrigerated at 4C under clean conditions without opening)
Composition
• 65% whey water
• 10% sugar
• 23% water
• 1% sodium alginate
• 0.5% sodium benzoate
• 0.40% flavouring (natural)
• 0.10% colouring
Procedure
After obtaining whey water, it is pasteurised at 70C. It is then cooled down and flavouring and colouring are added at 55C. It is immediately sealed and packed and should be kept under refrigeration at 4C.
Shelf Life
The above mentioned process helped us achieve a shelf life of over 45 days for our product.
Total Expenses
Total expenses including production, packaging, storage and transport was estimated to be around Rs.5 for 1litre.
*wholesale price only
FERMENTED WHEY BEVERAGE
(PRO-BIOTIC)
Whey water contains lactose which can be converted to lactic acid on adding of Lactobacillus bacteria, this converts whey water into a probiotic drink.Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.
Lactobacillus: This may be the most common probiotic. It's the one you'll find in yogurt and other fermented foods. Different strains can help with diarrhoea and may help with people who can't digest lactose, the sugar in milk.
Composition
• 65% whey water
• 10% sugar
• 20% water
• 3% Lactobacillus rich Curd
• 2% Natural Flavouring and Colouring substances
Procedure
After obtaining whey water, it is pasteurised at 70C. It is then cooled down and two table spoons of Curd (rich in Lactobacillus) is added with flavouring and colouring at 55C. It is immediately sealed and packed and should be kept under refrigeration at 4C.
Shelf Life
The above mentioned process helped us achieve a shelf life of over 20 days for our product.
BIBILOGRAPHY
1. www.nutritiondata.com
2. www.bodybuilding.com
3. www.omicsonline.org
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