The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink


Affiliations
1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, India
     

   Subscribe/Renew Journal


The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.

Keywords

Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.
User
Notifications

  • Stahl, W. and Sies, H., Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. J. Nutr., 1992, 122, 2161-2166.

  • Narisawa, T., Fukaura, Y., Ito, M., Aizawa, R. and Khachik, F., Prevention of N-methylnitroso urea-induced colon carcinogenesis in F344 rats by lycopene and tomato juice rich in lycopene. Jpn. J. Cancer Res., 1998, 89, 1003-1008.

  • Abushita, A.A., Daood, H.G. and Biacs, P.A., Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. J. Agric. Fd. Chem., 2000, 6, 2075-2081.

  • Helyes, L., Lugasi, A. and Pek, Z., Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit. Can. J. Plant Sci., 2007, 87, 927-929.

  • Gross, J. Pigments in Fruits, Academic Press, London, 1987.

  • Gross, J., Pigments in Vegetables, Van Nordstrand Reinhold, New York, 1991.

  • Mangels, A.R., Holden, J.M. Beecher, G.R., Forman, M.R. and Lanza, E. Carotenoids in fruits and vegetables: an evaluation of analytical data. J. Am. Diet. Assoc, 1993, 93, 284-296.

  • Shi, J. and Le Maguer, M., Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit. Rev. Fd. Sci. Nutr., 2000, 40, 1-42.

  • Wang, C.Y. and Chen, B.H., Tomato pulp as source for the production of lycopene powder containing high proportion of cis-isomers. Euro. Fd. Res. Technol., 2006, 222, 347-353, DOI:10.1007/s00217-005-0058-2.

  • Desai, K.G.H. and Park, H.J., Recent developments in microencapsulation of food ingredients. Dry Technol., 2005, 23, 1361-1394.

  • Jindal, A.R., Shore, M., Shukla, F.C. and Singh, B., Studies on the use of chhana and paneer whey in the preparation of puras (pancakes), Intl. J. Dairy Technol., 2004, 57, 221- 225.

  • Gupte, A.M. and Nair, J.S., S-Galactosidase Production and ethanol fermentation from whey using Kluyveromyces marxianus. J. ScientificInd. Res., 2010, 69, 855-859.

  • Prendergast, K., Whey drinks-Technology, processing and marketing, J. Soc. Dairy Technol., 1985, 38, 103-105.

  • Singh, A.K., Sinha, S. and Singh, K., Study on S-galactosidase isolation, purification and optimization of lactose hydrolysis in whey for production of instant energy drink. Int. J. Fd. Engg., 2009, 5, 5.

  • Srivastava, A.L. and Kumar, S., Fruit and vegetable preservation: principles and practices. International Book Distribution Company, Lucknow, India, 2002.

  • Shu, B., Yu, W., Zhao, Y. and Liu, X., Study on microencapsulation of lycopene by spraydrying. J. Fd. Engg., 2006, 76, 664-669.

  • A.O.A.C. Official Methods of Analysis. Association of Official Analytical Chemists. 15th Edition. Washington D.C., 1990.

  • Goyal, N. and Ghandhi, D.N., Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink. World J. Dairy Fd. Sci., 2009, 4, 70-72.

  • Belhe, N.D., Thorat, A.K., Kulkarni and Salunkhe, D.K., Utilization of whey in bakery products. Dairy Guide, 1982, 4, 49.

  • Ranganna, S., Handbook of analysis and quality control for fruit and vegetable products. Tata Mc-Graw-Hill Pub. Co. Ltd., New Delhi, 1986.

  • Sakhale, B.K., Pawar, V.N. and Ranveer, R.C., Studies on the development and storage of whey based RTS beverage from Mango cv. Kesar. J. Fd. Proc. Technol, 2012, 3, 3.

  • Theerachatpat, T., Utilization of banana powder in ice cream and whey based beverage. Unpublished report, Graduate School, Kasetsart University, Thailand, 1999.

  • Sirohi, D., Patel, S., Choudhary, P.L. and Sahu, C, Studies on preparation and storage of whey-based mango herbal pudina (M. arvensis) beverage. J. Fd. Sci. Technol, 2005, 42, 157-161.

  • Naik, Y.K., Khare, A., Choudhary, P.L., Goel, B.K. and Shrivastava, A., Studies on physicochemical and sensory characteristics of whey based water beverage. Asian J. Res. Chem., 2009, 2, 90-93.

  • Wazir, S. et. ah, Ind. J. Dairy Sci., 1999, 52, 268-271.

  • Shelar, H.S., (2001). M.Sc. (Agri.) Thesis PDKV, Akola. (M.S.)

  • Sanap, K.M., (2004). M.Sc. Thesis Dr. PDKV, Akola, India.


Abstract Views: 324

PDF Views: 0




  • Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink

Abstract Views: 324  |  PDF Views: 0

Authors

S. N. Gajbhare
Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
V. N. Pawar
Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, India
A. R. Sawate
Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, India

Abstract


The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.

Keywords


Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.

References