Utilization of whey for formulation of whey jamun juice ice pops with antidiabetic potential

Abstract

Abstract Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, and methane production, have aimed at reducing the organic load for reducing the BOD levels. In order to enhance the utilization of whey, a novel approach for formulating a functional food was employed. Whey was blended with jamun juice to prepare whey jamun ice pops (WJP) by the use of freezing technology (−20°C) with the addition of small amounts of citric acid as preservative as well as for enhancing taste and nonnutritive sugar (sucralose). The formulation containing 59.7 ml of jamun pulp juice, 40.11 ml of whey, 0.06 g of citric acid, and 0.13 g of sucralose, which ranked best among all combinations, was selected. The formulation was analyzed for physicochemical parameters, total polyphenols, total flavonoids, and sensory acceptability. WJP was found to have 78% DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) inhibition (antioxidant activity), 7.89 mg GAE/ml of total polyphenols, 4.58 QE mg/ml of total flavonoids, 0.7% (v/v expressed as citric acid) titrable acidity, pH 4.3, TSS 12 °Brix, 14.3 mg/100 ml vitamin C, and 6% reducing sugar. In the present study, in vitro antidiabetic activity showed inhibition of α‐amylase activity by 60%, and in vivo activity tested in albino rats revealed that the final product helped in regulating the blood glucose in the body.

Keywords

• antidiabetic
• food upcycling
• jamun/Indian blackberry
• polyphenols
• whey