Studies on the Preparation of Fruit Beverages Using Whey and Buttermilk

Beverages were prepared by blending juice/pulp from fruits of apple, banana, guava, litchi and mango at 4 different levels. i.e., 10.0, 20.0, 30.0, 40.0% with whey and buttermilk. Organoleptic evaluation of beverages showed that apple juice could be used up to 20.0% in whey and up to 30.0% in buttermilk. Litchi juice, banana pulp and guava pulp could successfully be used up to 30.0, 20.0 and 10.0% level in milk by-products, respectively. Mango pulp could be used up to 30.0% level in whey and up to 20.0% level in buttermilk. The best beverage (containing 20.0% apple juice in whey) obtained was subjected to freeze-drying to develop a concentrate. Freeze- drying of whey-apple beverage showed no deleterious effect on the quality and compositional parameters.