Development of Shelf-stable Oral Rehydration Drink with Whey and Red seaweed (Kappaphycus alvarezii)

Year : 2024 | Volume :13 | Issue : 01 | Page : 20-27
By

Ayyavoo Manoharan Manoharan

Menaka S

Dharani Muthusamy

Jerish Joyner Janahar

  1. Professor and Head College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Koduvalli, Chennai India
  2. Research Scholar Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur Kerala India
  3. Research Scholar Verghese Kurien Institute of Dairy and Food Technology, Kerala Veterinary and Animal Sciences University, Thrissur Kerala India
  4. Assistant professor Department of Food Process Engineering, College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Koduvalli Chennai India

Abstract

The present study aimed at developing a whey based oral rehydration drink (ORD) incorporated with red seaweed. The ORD was formulated with seaweed, sodium chloride, potassium chloride and sugar at the concentrations of 1.0 w/v%, 0.20 w/v%, 0.075 w/v% and 15 w/v% respectively and a whey:water ratio of 1:1.5. The ORD with 1.0 w/v% seaweed obtained the highest overall sensorial acceptability. This drink was further subjected to storage study for 60 days at ambient temperature (25 ± 2 ℃). The product was analyzed for physico-chemical properties like pH, acidity, total soluble solids and crude protein and functional properties like DPPH activity and total phenolic activity throughout the storage period. The mineral content was analyzed using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) at 0th day and 60th day of storage. There was an increase in acidity and total soluble solids in the ORD, due to conversion of lactose to lactic acid and conversion of complex sugar into monosaccharides respectively throughout the storage period. The incorporation of seaweed resulted in higher total phenolic content in the ORD; however, the total phenolic content and antioxidant value gradually decreased during the storage. This could be attributed to oxidation of phenolic compounds present in the seaweed. There was only a slight decline in minerals during storage, and the drink had greater sensorial acceptability. From the analytical evidence, the formulated ORD with seaweed as a nutraceutical ingredient can be labeled as Long Shelf-Life stable ORD with promising potential health benefits. The incorporation of seaweed resulted in nutrient rich and thirst-quenching whey based ORD.

Keywords: Whey, red seaweed, oral rehydration drink, Kappaphycus alvarezii, minerals.

[This article belongs to Research & Reviews : Journal of Dairy Science & Technology(rrjodst)]

How to cite this article: Ayyavoo Manoharan Manoharan, Menaka S, Dharani Muthusamy, Jerish Joyner Janahar. Development of Shelf-stable Oral Rehydration Drink with Whey and Red seaweed (Kappaphycus alvarezii). Research & Reviews : Journal of Dairy Science & Technology. 2024; 13(01):20-27.
How to cite this URL: Ayyavoo Manoharan Manoharan, Menaka S, Dharani Muthusamy, Jerish Joyner Janahar. Development of Shelf-stable Oral Rehydration Drink with Whey and Red seaweed (Kappaphycus alvarezii). Research & Reviews : Journal of Dairy Science & Technology. 2024; 13(01):20-27. Available from: https://journals.stmjournals.com/rrjodst/article=2024/view=146089

Browse Figures

References

  1. Aganduk AA, Matanjun P, Tan TS, Khor BH. Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii. Journal of Applied Phycology. 2023 Jun 21:1-7.
  2. Aneja, R.P., B.N. Mathur, R.C.Chandan, and A.K. Banerjee (2002). Heat acid coagulated Products. Technology of Indian milk products. Delhi, India. Cited from: www.indianmilkproducts.com.
  3. AOAC (2000). Official Methods of Analysis International. Washington DC.
  4. AOAC (2006). Official methods of analysis of the Association of Official Analytical Chemists, Arlington, Virginia USA.
  5. Bhat FM, Singh R, Singh C (2017). Effects of Time–Temperature Treatments on the Sensory, Nutritional and Microbiological Properties of Whey Based Guava Beverage during Storage Periods. Int J Adv Sci Res Manag 2: 25-35.
  6. Bhuyar P, Rahim MH, Sundararaju S, Maniam GP, Govindan N (2020). Antioxidant and antibacterial activity of red seaweed Kappaphycus alvarezii against pathogenic bacteria. Glo J Enviro Sci Manag 6: 47-58.
  7. Ganesan P, Kumar, Bhaskar (2008). Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds. Bioresour Technol 99: 2717-2723.
  8. Gereniu N, Saravana, Getachew, Chun (2017). Characteristics of functional materials recovered from Solomon Islands red seaweed (Kappaphycus alvarezii) using pressurized hot water extraction. J Appl Phycol 29: 1609-1621.
  9. Horwitz Ms, Miss, Miss, Ms PJ (2022). Seaweeds in bakery and farinaceous foods: A mini-review. Int J Gastron Food Sci 28: 100403.
  10. Karunarathne, Kulasinghe, Thushari AP, Abeygunawardana, Silva, Jayarathne, Liyanage (2020). Development of Seaweed Based Ready-to-Serve (RTS) Beverage using Elkhorn Sea Moss: Kappaphycus alvarezii-A Novel Approach in Value Addition to Seaweed Resources in Sri Lanka. In Proceedings of the International Research Conference of Uva Wellassa University.
  11. Kumar Y, Tarafdar A, Badgujar PC. Seaweed as a source of natural antioxidants: Therapeutic activity and food applications. Journal of Food Quality. 2021 Jun 25;2021:1-7.
  12. Kumar Y, Tarafdar D, Kumar, Badgujar (2019). Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage. J Food Sci Technol 56:4516-4525.
  13. Ling (2014). Antioxidant activity, total phenolic and flavonoid contents of selected commercial seaweeds of Sabah, Malaysia. Int J Pharm Phytopharmacological Res 3:3.
  14. Mamat, H., Matanjun, P., Ibrahim, S., Md. Amin, S. F., Abdul Hamid, M., & Rameli, A. S. (2014). The effect of seaweed composite flour on the textural properties of dough and bread. J Appl Phycol, 26, 1057-1062.
  15. Mamat, H., Ling, Y. Y., Abdul Aziz, A. H., Wahab, N. A., Mohd Rosli, R. G., Sarjadi, M. S., … & Yunus, M. A. C. (2023). Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun. J Appl Phycol, 1-9.
  16. Manoharan, Yuvaraj, Muthusamy D, Ashok C (2021). Physicochemical and sensorial characterization of special flavoured athlete rehydration drink. Pharma Inno J 10: 564-569
  17. Moussa, El-Gendy (2019). Physiochemical, microbiological and sensory properties of guava whey blend beverages. Middle East J Appl Sci 9: 326-331.
  18. Navarasam R, Manoharan AP, Appa Rao, Pugazhenthi, Senthilkumar (2022). Analysis of physico-chemical properties of fortified beverage during Storage.14: 251-254.
  19. Norton V, Lignou S, Bull SP, Gosney MA, Methven L (2020). An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutri 12: 2506.
  20. Randhawa MA, Ali, Hum, Iqbal, Javed Wasim (2013). Phytochemical, physicochemical and organoleptic evaluation of apple and skim milk based functional beverage. Pak J food sci 23:26-32.
  21. Singh, D., R. Singh and F. Bhatt., 2014. Development, quality evaluation and shelf life studies of whey guava beverage. Int. J. Curr. Eng. Technol., 4(3), 2171-2175.
  22. Snedecor GW, Cochran (1994).Statistical methods. Oxford and IBH Publishing Co.
  23. Souza BW, Cerqueira, Bourbon, Pinheiro JT, Martins JA, Teixeira, Vicente (2012). Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae. Food Hydrocoll 27: 287-292.
Regular Issue Subscription Original Research
Volume 13
Issue 01
Received April 30, 2024
Accepted May 4, 2024
Published May 14, 2024
Views: 36