<div><strong>Background:</strong> Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas.&nbsp;<br />
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<strong>Methods:</strong> In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup <em>viz</em>., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey.&nbsp;<br />
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<strong>Result:</strong> The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.</div>


<p>Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage</p>


<div style="text-align: justify;">Kokum (Garcinia indica) is an ancient fruit which is widely consumed in the form of sarbat in a western ghat of India. Kokum is a fruit tree of culinary, pharmaceutical, nutraceutical uses. Kokum has a long history in Ayurvedic medicine as it was traditionally used for treatment of different health related problems like sores, dermatitis, diarrhea, dysentery, ear infection and to facilitate digestion. Kokum seeds are used for oil extraction. Kokum fruit has an antioxidant, acidulant and appetite stimulant properties that helps to fight against cancer, paralysis, ageing, obesity, ulcer etc. Kokum fruit is a good digestive tonic and used to overcome the skin related problems. It is also used for the preparation of the products like Kokum syrup, Sharbat, Butter, Aamsul, beverages. The aim of this paper was to present an overview of the nutritional value, health benefits, traditional uses and its application in food industry.</div>

<div style="text-align: justify;">Kokum (<em>Garcinia indica</em>) Fruit: A Review</div>

<div><strong>Background: </strong>The study aimed to explore the potential of kokum (<em>Garcinia indica</em>) as an ingredient to enhance the nutritional and sensory properties of whey beverages. This investigation focused on developing a kokum whey beverage (KWB) using reconstituted whey, intending to create a value-added product with appealing sensory attributes.<br />
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<strong>Methods: </strong>KWB was prepared using reconstituted whey made from DM 40 whey powder. Response Surface Methodology (RSM) was employed to optimize the formulation. The optimized parameters included a total solid (TS) content of reconstituted whey at 10.27%, sugar level at 10.92% (w/w of whey) and kokum syrup (prepared using the direct heat method) level at 6.94% (w/w of whey). Physicochemical properties such as total solids, fat, protein, carbohydrate, ash, free fatty acids (FFA), acidity, pH and viscosity were analysed to characterize the beverage.<br />
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<strong>Result:</strong> The final KWB formulation had total solids of 20%, fat 0.44%, protein 0.52%, carbohydrate 18.49%, ash 0.55% and FFA 0.011% (expressed as oleic acid). The acidity, pH and viscosity of KWB were recorded at 0.39% (citric acid), 4.07 and 6.01 cP, respectively. Sensory analysis revealed a significant (P&lt;0.05) decline in scores for flavour, colour and appearance, acidity, sweetness, consistency and overall acceptability.</div>


Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

Kokum (Garcinia indica) Fruit: A Review

A Study on Physico-chemical and Sensory Characteristics of Kokum Whey Beverage using Response Surface Methodology