Study On Physico-Chemical Properties of Developed Ready To Use Health Beverage Containing Coffee

Volume 4, Issue 3, March – 2019 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Study on Physico-Chemical Properties of Developed

Ready to Use Health Beverage Containing Coffee
Poornima. S. P, Dr. D. B. Puranik.
Dairy Science College, Hebbal, Bengaluru
Karnataka, India.
Abstract:- A ready to use health beverage was fruit pulps, herbs and certain micro and macro nutrients
developed by replacing part of doubled toned milk with etc. Hence, different types of functional beverages are
cheddar cheese whey (30 %) and adding various growing promptly in the beverage market because of their
functional ingredients such as stevia (0.01 %), walnut health reimbursements such as immune enhancing,
oil (2 %) and coffee decoction (15 %). The various promoting health benefits for digestive or heart health,
physico-chemical properties of the developed healthy sporting drinks etc.
coffee beverage such as specific gravity, viscosity, pH,
acidity, moisture, total solids, fat, protein, total sugar Whey contains nearly 50 % of milk solids, which
and ash content were determined against control represents a heterogeneous pool of protein with wide range
beverage. It was observed that there was a decrease in of physicochemical and functional properties. Proteins that
specific gravity and pH values and an increase in constitute whey protein concentrate include β-lactoglobulin
acidity and viscosity of developed health beverage and α-lactalbumin, protease peptone, immunoglobulins,
compared to control beverage. Also, an increase in fat, bovine serum albumin, lactoferrin, lactoperoxidase, and
protein and ash content was observed with some peptides such as glycomacropeptide, which is the
simultaneous decrease in total solids and sugar content source of Branched-Chain amino acids. Whey proteins are
in health beverage compared to control. rich in essential amino acids and have high Protein
Efficiency Ratio (PER-3.6), Biological Value (BV-104)
Keywords:- Health Beverage, Walnut Oil, Coffee, Physical and Net Protein Utilization (NPU-95) (Rebaca, 2013).
Properties, Chemical Composition. Functional properties of protein in food systems are those
physico-chemical properties, which provide the desired
I. INTRODUCTION organoleptic or textural characteristics on the product in
which they are used. Whey proteins could be used as
The fast growing population, changing lifestyle of the component of foods for functional, nutritional and
consumer, are now looking for a product that provide value economic benefits.
additions beyond the nutrition. This value may be of
specific health benefit such as disease risk reduction Stevia (Stevia rebaudiana bertoni) is a herb of the
ability, the general well-being or the other health benefits. 950 genera of Asteraceae family well known locally as a
An increase in trend is seen towards developing low sweet herb or honey leaf, widely used by herbalists as
calorie/ low fat / skimmed products or a products with sweetener to sweeten local drinks, with medicines or as a
healthy fats (PUFA), essential proteins (BCAA), low sweet treat. Stevia is found to be 300 times sweeter than
calorie carbs because of health consciousness of the sucrose and hence can be used as a sugar substitute in low
consumers. Dairy forms a better platform for developing calorie beverages. The leaves of stevia contains 6.2 %
and providing various functional health beverages to such protein and 5.6 % lipid on a dry-weight basis, as well as
group of individuals to maintain their overall wellbeing. diterpene, triterpenes, sterols, flavonoids and other
compounds Stevia has been awarded the GRAS status with
Milk which is derived from cattle species which acts 4 mg/kg body weight ADI and extracted stevia product has
as an important source of nutrition. Milk is rich many found its application in food preparation as non-nutritive
nutrients such as carbohydrates (lactose), proteins (casein and high-intensity sweetener (Kuntz et al., 2010).
and whey proteins) and additional supply of fat, essential
vitamins and minerals which forms a vital source of Walnut (Juglansregia L.) is a member of
nutrition due to positive impact on the human physiology Juglandaceae family, one of the finest nuts of the temperate
and metabolism. In this contemporary-modern grab and go regions. Ripe walnut are eaten as dessert nuts or used in
era, ready-to-drink or ready-to-serve or ready-to-use cakes, desserts and confectioneries. Walnuts contain about
functional and nutraceutical beverage are the latest 52 - 70 % fat, 3.2 - 4.4 % water, 12.0-19.6 % protein, 61.3
breakthrough in the dairy beverage industry. Milk - 73.8 % fat, 1.8 - 2.3 % ash and 2.2 - 4.5 % sugars (Gecgel
beverages are considered as one of palpable thirst et al., 2017). Walnuts are rich good fat, is also rich i.e. 100
quenching and health-giving product. g of walnut contains approximately 6.5 g of saturated fat,
47 g of polyunsaturated fat and 9 g of monounsaturated fat
There different varieties of milk based beverages (Linda et al., 2004).
such as fat free, low fat, flavoured milks either enriched or
supplemented with some nutrients such as whey proteins,
IJISRT19MA654 www.ijisrt.com 618

ISSN No:-2456-2165
The major fatty acids in walnut oil especially Preparation: Control beverage was prepared by
polyunsaturated fatty acid shown enhance shelf life with using double toned milk with 8 % sugar addition (Singh.,
potential health benefits. It is also reported that walnuts 2004). Ready to use health beverage was prepared by
have many health beneficial properties such as antifungal replacing 30 % of double toned milk with whey, complete
activity, antiviral activity, antioxidant activity, antidiabetic replacement of sugar with stevia and 2 % walnut oil was
activity, antidepressant activity, antityrosinase activity, added. Coffee decoction was added at the rate of 15 % and
hypotriglyceridemic activity, anticancer activity and many the ingredients were blended together and pasteurized at
other medicinal uses (Fukuda et al., 2004 and Taha et al., 72°C/5-6 sec, later bottled and stored at refrigeration
2011). As a matter of fact, human body cannot metabolize condition until used for analysis.
the essential fatty acids on its own, hence it require an
external source to meet the requirement. Walnut oil, being Analysis of physical properties:
rich in PUFA forms a source of omega-3 fatty acid which
is essential for normal functioning of nervous system, pH: The pH was measured using a digital pH meter
retina and brain. Hence, fortification of milk beverage with (ElicoPvt. Ltd.) at 25 ˚C. About 20ml of representative
walnut oil can deliver substantial amount of omega 3 fatty samples were used.
acids.
Specific gravity: Specific gravity was estimated at 30
Coffee (Coffee arabica or robusta) is the biggest ºC by using a standard specific gravity bottle of 50 ml
source of antioxidants in the diet. Coffee is generally a capacity, taking distilled water as the standard liquid.
brewed drink prepared from roasted coffee beans, which
are the seeds of berries from the coffee plant. The global Viscosity: Viscosity of samples was estimated using
production of coffee in 2017 was approximately 158.93 U-tube viscometer by taking distilled water as standard
million kg where in India it was accounting around 5.84 liquid.
million kg. A 100 g of coffee consists of caffeine (40 mg),
potassium (49 mg) and sodium (2 mg) (International coffee Relative viscosity can be calculated by multiplying
organization, 2018). average time for flow and specific gravity of product
divided by average time for flow of water.
The consumption of coffee has been associated with
several health benefits, including a reduced risk of diabetes Analysis of chemical properties: The standard
and cardiovascular disease. Clinical and epidemiological method mentioned in ISI: SP 18 (Part XI) 1981 was
studies have found the consumption of coffee found to be followed for estimation of moisture, total solids, lactose
associated with risk reductions for the development of (Lane Eynon method), fat (Gerber method), protein
diabetes, Alzheimer’s disease, several cancers, liver (Micro-Kjeldhal protein), ash and tritrable acidity.
diseases and cardiovascular disease due to its bioactive
constituents, which include phenolic compounds, caffeine, Statistical analysis: Results obtained were average of
diterpenes, melanoidins, and trigonelline (Loader et al., three replications which was statistically analysed by
2017). subjecting to statistical analysis (R Programme, R-Version,
Ri386 3.4.3) for accurate interpretation that helped in
In order to increase the assortment of functional discussion (Zar, 2003).
beverages, whey added can be a source of proteins
(BCCA), stevia as a low calorie- sweetening agent, walnut III. RESULT AND DISCUSSION
oil as a source of essential fatty acid (ω-3) and coffee as
flavour enhancer and health promoting substance. Thus, Effect of addition of whey, stevia, walnut oil and
the aim of this study is to evaluate the physico-chemical coffee on the physical properties of ready to use health
characteristics of developed ready-to-use health beverage. beverage: The specific gravity, viscosity, pH and acidity of
control were 1.034, 1.76 cP, 6.67 and 0.14 % LA,
II. MATERIALS AND METHOD respectively whereas the health beverage containing coffee
showed 1.0301, 1.88 cP, 6.59 and 0.15 % lactic acid,
Ingredients: Fresh double toned milk was obtained respectively (Table 1). It was observed that there was a
by separating the cow’s milk using cream separator, skim decrease in specific gravity and increase in viscosity of
milk powder and cream was used for standardization. developed health beverage compared to control beverage.
Cow’s milk procured from the student experimental dairy This could be due to the incorporation of walnut oil blend
plant (SEDP) was used for the preparation of cheese and as increase in fat content increases the viscosity. Also the
the whey separated out was used for the research work. developed health beverage showed a slight increase in the
Good quality cane sugar, stevia-natural sweetener (8 times acidity and decrease in pH compared to control beverage
sweeter than sucrose), walnut oil and coffee powder were which could be due to the addition of whey (0.05 % LA),
procured from local market. Coffee decoction was tea (pH 6.2) and coffee (pH 5.3) decoction which are acidic
prepared by using 100 ml demineralized water and coffee in nature.
powder in filter coffee machine and obtained decoction
was used in this research work. These results were in agreement with that of Singh et
al., 2005 where carrot flavoured milk beverage showed

ISSN No:-2456-2165
specific gravity in the range of 1.061-1.065, viscosity of of 0.13-0.14% LA.
27.-27.4 sec, pH in range of 6.44-6.69 and acidity in range
Parameter B1 B2 CD
(P=.05)
Specific gravity 1.034a 1.031b 0
a
Viscosity (cP at 25 °C) 1.54 1.88b 0.009
pH 6.67a 6.59b 0.031
Acidity (% LA) 0.14b 0.15a 3.05
Table 1:- Effect of addition of whey, stevia, walnut oil and coffee on the physical properties of ready to use health beverage
Note
 All values are average of three trials
 Superscripts – a & b indicate significance difference at the corresponding critical difference
 B1 & B2 : Control and developed ready to use health beverage, respectively
Fig 1:- Effect of addition of whey, stevia, walnut oil and coffee on the physical properties of ready to use health beverage
Effect of addition of whey, stevia, walnut oil and in per cent fat which could be due to addition of walnut oil
coffee on the chemical properties of ready to use health (2 %), protein content was increased due to contribution of
beverage: The chemical composition of control beverage added whey (0.60 %) and increase in ash content can be
and developed ready to use health beverages are tabulated attributed due to addition of whey (0.5 %) and coffee (0.02
in Table 2. It was observed that there was a decrease in %) in developed health beverage which was similarly
total solids and total sugar content in developed health reported by Chatterjee et al. (2015) were 3:2 ratio for
beverages than control beverage, which clearly shows the concentrated liquid whey and orange juice added with 8 %
effect of stevia on the total sugar content. The addition of sugar had moisture, total soluble solids, fat, protein, total
biosweetener significantly effected total sugar content sugar and ash of 85.5 ± 0.79, 14.43 ± 0.25, 0.73 ± 0.4, 1.05
which forms an important attribute. Also there was increase ± 0.22, 4.52 ± 0.35 and 0.67 ± 0.06 %, respectively.
Parameter B1 B2 CD
(P=.05)
Moisture 81.35b 87.31a 0.00
Total solids 18.30a 12.69b 0.00
Fat 1.55b 3.74a 0.03
Protein 3.28b 3.53a 0.04
Total sugar 12.76a 4.50b 0.10
Ash 0.71b 0.92a 0.02
Table 2: Effect of addition of whey, stevia, walnut oil and coffee on the chemical properties of ready to use health beverage
Note
 All values are average of three trials
 Superscripts – a & b indicate significance difference at the corresponding critical difference
 B1 & B2 : Control and developed ready to use health beverage, respectively

ISSN No:-2456-2165
IV. CONCLUSION
It can be concluded from the results that the ready to

use health beverage prepared by the addition of whey,
natural sweetener stevia, walnut oil and coffee have shown
lesser effect on the physico-chemical properties. Hence,
development of ready to use health beverage containing
essentials nutrients such as whey protein, zero calorie stevia,
addition of healthy fat such as ω-3 fatty acids rich walnut oil
and coffee as an antioxidant and flavour enhancer can act as
an interesting opportunity to manufacture low calorie health
beverage that will be considered satisfactory by consumers.
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Volume 4, Issue 3, March – 2019 International Journal of Innovative Science and Research Technology

Study on Physico-Chemical Properties of Developed

IJISRT19MA654 www.ijisrt.com 618

IJISRT19MA654 www.ijisrt.com 619

IJISRT19MA654 www.ijisrt.com 620

It can be concluded from the results that the ready to

[1]. CHATTERJEE, G., NEVE, D.J., DUTTA, A. and

IJISRT19MA654 www.ijisrt.com 621

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