Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink.
Array of evidences have indicated that the supplementation of diet with functional and nutritional components to provide numerous health benefits. In this context, fortification with novel constituents as prebiotics i.e. fructooligosaccharides (FOS) is an encouraging trend all over the world. In the current exploration, FOS was used as a prebiotic in whey based functional drinks. For drink formulation, four samples were prepared i.e. whey based drink (T1) and FOS supplemented whey drinks @ 0.5, 1.0 and 1.5 % referred as T2, T3 and T4, respectively. The formulated drinks were evaluated for compositional analysis with special reference to amino acids and mineral profiles. The functional drinks showed momentous impact on total solids (TS) whilst, pH, acidity, crude protein and fat were affected non-significantly. However, pH, TS, fat and protein contents of prepared drinks were decreased substantially (p < 0.05) during storage period. However, prepared drinks showed non-significant variations in essential and non-essential amino acids.
Department of Food Science and Home Economic, Government College University Faisalabad, Punjab, Pakistan.
Adeela
A
Yasmin
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan.
Masood Sadiq
MS
Butt
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan ; Department of Food Science and Technology, Faculty of Agriculture, The University of Poonch Rawalakot, Azad Jammu & Kashmir, Pakistan.
Muhammad
M
Yasin
Ghazi University, Dera Ghazi Khan, Punjab Pakistan.
Tahira Batool
TB
Qaisrani
Amino acid profile; Fructooligosaccharides; Low-calorie drink; Mineral profile; Whey