WELCOME

WELCOME
DEVELOPMENT OF PASSION FRUIT WHEY DRINK
Submitted by
ABHAI RAMESH (210021041553)

AMAL MOHAMMED S (210021041562)

ADITHYA S NAIR (210021041556)

SHARUKH S (210021041585)
SURYANARAYANAN S (210021041590)
VISHAL K S (210021041591)

Under the guidance of Dr.A.K.Beena(HOD)

Undertaken at

VERGHESE KURIEN INSTITUE OF DAIRY & FOOD TECHNOLOGY

Kerala Veterinary and Animal Sciences University
(K-VASU)
 DEVELOPMENT OF
PASSION FRUIT WHEY
DRINK
 INTRODUCTION
➢ Food can be defined as a substance that is composed of
macronutrients - carbohydrates, proteins and fat and other
micronutrients including vitamins and minerals that are vital for an
organism to sustain itself.
➢ Dairy products have now been evidenced to possess several
minerals and trace elements that contribute to a healthy system and
has been included in several nutritional food guidelines.
➢ Consumption, of fermented products by people around the globe
increases especially during the hot climate.
➢ Whey is the liquid remaining after milk has been curdled and
strained. It is a byproduct of the manufacturing of cheese or casein
and several commercial uses.
➢ Passion fruit is used as flavouring agent for our drink. The selection
of the passion fruit is due to sour and sweet flavour. Honey is used as
a sweetening agent in our drink.
➢ Both honey and passion fruit extract have antioxidant and nutritional
quality. It also boost Immune system an digestive system.
➢ A why drink with passion fruit extract fermented with kefir starter
culture is a refreshing beverage that combines the nutritional benefits
of whey protein with the exotic flavor of passion fruit and offers
several health benefits due to the probiotics and nutrients of the kefir
starter culture.
 OBJECTIVES
➢ Formulation, standardization and preparation of passion fruit
why drink.
➢ To study about the proper utilization of whey.
➢ Analyzing the chemical properties of the developed products.
➢ Assessing the microbial quality of the product
➢ To assess the sensory qualities and storage stability of the
developed product.
 M AT E R I A L S A N D M E T H O D S
INGREDIENTS REQUIRED FOR PASSION FRUIT WHEY DRINK

LIQUID WHEY HONEY KEFIR STARTER PASSION FRUIT

(100 ml ) (1ml) CULTURE EXTRACT
(1%) (10 ml)
EQUIPMENTS REQUIRED FOR PASSION FRUIT WHEY DRINK

HOT AIR OVEN MICROSCOPE WEIGHING BALANCE INCUBATOR

AUTOCLAVE LAMINAR AIR FLOW DESICCATOR GLASS WERE

METHOD OF PREPARATION - FLOW CHART

Collection of whey and filtration

Pasteurization of whey
(72℃ for 2-3 minutes)

Cooling

Addition kefir culture

Addition of passion fruit extract
and honey and mixing

Incubation
( 37℃ for 17 Hr)

Cooling ( 8-25℃ )

Passion fruit whey drink

 R E S U LT A N D D I S C U S S I O N
SENSORY EVALUATION

➢ The finished products were served to semi-trained panel of judges

➢ The overall acceptability score of passion fruit drink is 9.
➢ The sensory evaluation was done by using a nine point hedonic scale.
➢ Parameters under considered for sensory evaluation are :
1. Colour and appearance
2. Flavor
3. Texture
 PHYSICO CHEMICAL ANALAYSIS

➢ The quality of the product depends upon the increase in the rate of
acidity and incubation time.
➢ Titratable acidity of passion fruit whey drink is 1.8.
➢ pH of passion fruit whey drink is 5.
➢ TSS of passion fruit whey dink is 13%.
➢ Acidity is increases with increase in the incubation time. The good
quality product will obtained at an incubation period of 12-14 Hr.
 MICROBIOLOGYIAL ANALYSIS

➢ For Passion Fruit Whey Drink preparation we used kefir culture for the proper
fermentation. Growth of yeast cells and Gram Negative Cocci Lactobacillus sp. was
observed in plating methods.Presence of these confirmed by gram staining.

➢ Passion fruit whey drink was subjected to different microbiological analysis namely yeast
and mould count and coliform count . But due to errors in manufacturing processes like
production, handling, raw material sources, improper sanitary conditions, poor hygiene
and unsterilized equipment the quality of yoghurt is slightly reduced since microbial
contamination occurs at any point.
 C O N C LU S I O N
➢ Passion Fruit Whey Drink is a refreshing beverage that combines the
tangy flavor of kefir whey with the tropical sweetness of passion fruit.

➢ It’s a delightful concoction that offers a balance of tartness and sweetness,

making it a perfect drink for any time of the day.

➢ Nutritional benefits of whey protein with the exotic flavor of passion fruit
and offers several health benefits due to the probiotics and nutrients of the
kefir starter culture.
➢ Whey is a strong organic effluent that can pose risk to the environment if

not properly managed .

➢ Lactose, fat and protein constitute the main fractions of the organic load

.In the absence of sustainable practices, whey is considered the most

important one pollutant.

➢ By the proper utilization of the milk whey form the dairy plant after the

production of coagulated milk product like cheese ,butter etc. are

used to produce whey drinks.

 FUTURE ASPECTS
➢ Inclusion and recommendation in dietary guidelines will have a great
public impact in the future for human health improvement and maintaining
of individual intestinal microbiota in subjects receiving antibiotic treatment

➢ We can use this passion fruit whey drink as an probiotic drink rather than

medicine because of its enormous health benefits

➢ By the proper utilization of the whey from the dairy plant, reduces the risk

for the aquatic environment near the plant.

 REFERENCE
➢ Alexandru Mihai Grumezesue, Aline Maria Holban,2019,Milk based
beverages, volume 9; The Science of Beverages, wood head Publishing.
➢ Adnan Tamine,2006, Fermented Milks; black well publishing.
➢ Mohebbi, M&M.B.H. Najafi, 2004, Optimization of production
conditions, Persistence time and Quality of Fruit-flavored Whey Beverage
➢ Vajdi M, Pereria RR(1973),The feasibility of Whey utilization for the
production of various drinks
 ACKNOWLEDGEMENT
CFT-K
Dr. Harikrishnan R (Principal)
Dr. Harikrishnan R
(Internal guide)
Dr. Harikrishnan R
(Class in charge)
Mrs. Reshma Raveendran
Mrs. Parvathy S
Mrs. Binitha K Bhanu
Mrs. Lekha Bhaskar
KVASU (DAIRY)
Dr. A K Beena
(HOD of dairy microbiology)
Dr. Ligimol James
( Assistant Professor)
Dr Vinod Vishwanath
(Assistant Professor)
Dr. Aparna Sudhakaran (Assistant
Professor)
Sreya Unnikrishnan
(Teaching assistant)
Ms. Syama Mohan
(Teaching assistant)
W E L C O M E