Production of beverage from whey and Karkade (Hibiscus sabdariffa)

Abstract

The aim of this study was to make use of whey of white cheese as beverage and make it palatable. The beverage was formulated from different levels of whey and extract of Karkade (Hibiscus sabdariffa), karkade:whey (10:90, 15:85, 20:80, 0:100) exhort combined health benefits to consumer like neutraceutical compound, anthocyanin. Sugar were added to improve the taste of beverage, citric acid was used to hydrolysis lactose to obtain (glucose-glactuose) to increase the sweetness of beverage. Beverage was subjected to sensory evaluation and found that according to the overall acceptability sample B (15:85) was more acceptable than other treated samples. Extract of karkade 15% was optimum to prepare suitable beverage from whey, slightly increase in protein from 0.73% to 0.87%. Whereas there was observed increase in total solids from 4.7% to 16.3%, with decrease of moisture content from 88.16% to 77.3%. whey beverage Was packed in plastic bottles were storied at 4℃ Ideal pH for the whey beverage was found to be 3.8, through storage period for month there was a decrease at pH to 2.5. According to above results whey with karkade is recommended as the beverage for human consumption.