Development of nutri-functional paneer whey-based kefir drink

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Paneer whey is a significant dairy byproduct often posing waste management challenges.
• Developing value-added products from paneer whey can enhance its economic viability and reduce environmental impact.

Purpose of the Study:

• To biotransform paneer whey into a functional fermented product using kefir culture.
• To optimize the formulation for consumer acceptability and nutritional value.
• To evaluate the physicochemical, microbial, and functional properties of the developed product.

Main Methods:

• Nine different formulations of paneer whey were prepared with varying concentrations of Fructooligosaccharides (FOS) and refined sugar.
• The most acceptable formulation (S-8) was selected based on sensory evaluation.
• Nutritional analysis, pH, acidity, lactose content, alcohol, and carbon dioxide levels were determined.
• Antimicrobial and antioxidant activities were assessed.
• Microbial stability was evaluated by checking for E.coli and quantifying lactic acid bacteria and yeast.

Main Results:

• Formulation S-8, containing 1% FOS and 8% refined sugar, was identified as the most acceptable.
• The product contained 44.24 kcal energy, 8.29 g carbohydrates, 1.51 g protein, and 0.52 g fat per 100g.
• Fermentation led to a decrease in pH and lactose content, with a corresponding increase in acidity and ethanol.
• The product exhibited significant antimicrobial and antioxidant activities.
• The fermented paneer whey remained stable for 12 days under refrigeration and met microbiological standards for fermented milk products.

Conclusions:

• Paneer whey can be effectively biotransformed into a palatable and nutritious fermented product using kefir culture.
• The developed paneer whey-based kefir offers a sustainable approach to dairy waste utilization.
• The product demonstrates promising health benefits due to its antioxidant and antimicrobial properties.