Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey

Jump To References Section

Authors

  • ,IN
  • ,IN

DOI:

https://doi.org/10.21048/ijnd.2019.56.1.20813

Keywords:

Paneer whey, cheese whey, osmolarity, formulation, rehydration drink, electrolyte
Dairy Chemistry

Abstract

In the present study, development of electrolyte drinks from paneer and cheese whey was carried out by enzymatic hydrolysis of lactose to simple sugars and formulating the sugar to salt ratio to meet the World Health Organization (WHO) requirements (245 mOsmol/L) for Oral Rehydration Salt (ORS). Lactose hydrolyzed whey was diluted (1: 2.3 v/v) using potable quality demineralised water to achieve reduction in osmolarity of 75 mOsmol/L. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet Na, K and citrate levels in the resultant whey drink as per WHO requirement. Other additives used in developing hypotonic electrolyte whey drink from lactose hydrolyzed whey systems were sucralose (sweetener), citric acid (acidulant), orange flavour and orange colour. The formulated hypotonic electrolyte whey based drink had significantly higher sensory scores when compared to the scores of two commercial orange flavour ORS drinks. Cheese whey based electrolyte drink was superior over paneer whey based electrolyte drink in sensory characteristics; former drink had better consistency and mouth feel.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2019-01-22

How to Cite

Pushpa, B. P., & Kempanna, C. (2019). Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey. The Indian Journal of Nutrition and Dietetics, 56(1), 40–47. https://doi.org/10.21048/ijnd.2019.56.1.20813

Issue

Section

Original Articles
Received 2018-04-04
Accepted 2018-10-31
Published 2019-01-22

 

References

Wagner, B. The Benefits of Electrolytes. http://www.drbo.com/ Health and Wellness nutrition, vitamins and minerals, supplements. Accessed 25 June 2013.

Clark, N. Nancy Clark's Sports Nutrition Guidebook. Human Kinetics-1, (4th Edn). 2008, England.

Von Duvillard, S.P., Arciero, P.J., Tietjen-Smith, T. and Alford, K. Sports drinks, exercise training and competition. Curr. Sports Med. Rep., 2008, 7, 202-208.

Rodriguez, N.R., DiMarco, N.M. and Langley, S. Position of the American Dietetic Association, dietitians of Canada and the American college of sports medicine Nutrition and athletic performance. J. Am. Diet. Assoc., 2009, 109, 509-527.

Ryan, M. Sports nutrition for endurance athletes. (3rd Edn.) VeloPress, 2012, Colorado, USA.

WHO and UNICEF. Oral rehydration salts: Production of the new ORS. Tech bulletin No 9. WHO document production series, 2006, Geneva, Switzerland.

Shirreffs, S.M., Armstrong, L.E. and Cheuvront, S.N. Fluid and electrolyte needs for preparation and recovery from training and competition. J. Sports Sci., 2004, 22, 57–63.

Horton, B.S. Whey processing and utilization. Bull. Int. Dairy Federation, 1995, 308, 2-6.

Parekh, J.V. Emerging new technologies in the dairy industry in India. 2006, http:// www.fnbnews.com/article.40

Mc Ewan, J.A. and Lyon, D.H. Sensory evaluation / Sensory rating and scoring methods.

In: Caballero, B. edn. Encyclopedia of Food Sciences and Nutrition, Elsevier. 2003, 5148–5152.

BIS. ISI Handbook of Food Analysis IS: SP: 18, Part XI dairy products. 1981, Bureau of Indian Standards, Manak bhavan, New Delhi.

AOAC. Official Methods of Analysis. 17th edn, Association of Official Analytical Chemists, 2000, Washington, DC. International Publishers, USA.

AOAC. Official Methods of Analysis. 6th edn, Association of Official Analytical Chemists, 1995, Washington, DC, International Publishers, USA.

Ranganna, S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, (2nd Edn.) McGraw-Hill publishing Co. Ltd., 1986. New Delhi.

Mahindru, S.N. Handbook of Food Analysis, Swan Publishers, 1987, New Delhi, India.

Indyk, H.E. and Kurmann, A. Routine spectrophotometric determination of citric acid in milk powders. Analyst, 1987, 112, 1173-1175.

James, L.J., Gingell, R. and Evens, G.H. Whey protein addition to a carbohydrate-electrolyte rehydration solution ingested after exercise in the heat. J. Athl. Train., 2012, 47, 61-66.

Singh, A.K. and Singh, K. Utilization of whey for the production of instant energy beverage by using response surface methodology. Adv. J. Fd. Sci. Technol., 2012, 4, 103-111.

Yadav, R.B., Yadav, .B.S. and Kalia, N. Development and storage studies on whey based banana herbal (Menthaarvensis) beverage. Am. J. Fd. Technol., 2010, 5, 121-129.

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

Jindal, A.R., Grandison, A.S. and Campell-Platt, G. Electrophoretic studies of channa whey and effect of temperature and time of storage on its quality. J. Fd. Sci. Agri., 1993, 61, 449-456.

James, L.J., Mattin, L., Aldiss, P., Adebishi, R., Ruth, M. and Hobson, R.M. Effect of whey protein isolate on rehydration after exercise. Amino Acids, 2014, 46, 1217-1224.

Hobson, R. and James, L. The addition of whey protein to a carbohydrate-electrolyte drink does not influence post-exercise rehydration. J. Sports Sci., 2015, 33, 77-84.