Innovative Whey-Based Pineapple Beverage Enriched with Banana Pseudostem and Ginger Extract

Helna Pious *

Dairy Chemistry Section, SRS of ICAR-NDRI, Bengaluru, India.

Sushmi Varghese Joseph

Department of Botany, Bishop Kurialacherry College of Women, Amalagiri, India.

Aiswarya VG

Dairy Chemistry Division, ICAR-NDRI, Karnal, Haryana, India.

Sharath S

Dairy Chemistry Section, SRS of ICAR-NDRI, Bengaluru, India.

*Author to whom correspondence should be addressed.


Abstract

Aims: This study aimed to develop a pineapple-based whey beverage enriched with banana pseudostem extract and ginger, leveraging their nutritional and functional properties. By optimizing the formulation using Response Surface Methodology (RSM), the research sought to create a nutritious and sustainable product that minimizes food waste while enhancing the beverage’s sensory appeal.

Study Design: This research was experimental and performed in a laboratory.

Place and Duration of Study: This study was conducted at College of Dairy Science and Technology, KVASU, Pookode, Kerala, India, between the period of March 2022 and September 2022.

Methodolgy: The whey drink was formulated by incorporating pineapple juice, ginger extract, and banana pseudostem extract, followed by optimization of ingredient levels based on sensory and RSM.

Results: The optimum formulation of whey drink given by RSM to achieve the predicted maximum response values were 32.5% pineapple juice, 0.875% ginger extract and 8% sugar. The whey drink was found to have 92.3% moisture, 0.6% ash, 1.77% protein, 0.32% acidity, 4.5% pH, 10% total solids, 12% total soluble solids, 8.5% radical scavenging activity,0.12% fiber and 6.3% ascorbic acid.

Keywords: Whey, pseudo stem, pineapple, ginger, RSM


How to Cite

Pious, Helna, Sushmi Varghese Joseph, Aiswarya VG, and Sharath S. 2025. “Innovative Whey-Based Pineapple Beverage Enriched With Banana Pseudostem and Ginger Extract”. European Journal of Nutrition & Food Safety 17 (2):16-25. https://doi.org/10.9734/ejnfs/2025/v17i21630.