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

Year : 2024 | Volume : | : | Page : –
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.

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; ():-.
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; ():-. Available from: https://journals.stmjournals.com/rrjodst/article=2024/view=146089




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Ahead of Print Subscription Original Research
Volume
Received April 30, 2024
Accepted May 4, 2024
Published May 14, 2024