Development and characterisation of synbiotic whey beverage

Synbiotic foods has revolutionised the status of functional socially as well environmentally. The stringent environmental rules over disposal whey and it’s high nutritional value driven industries to develop new products. Among developed based products fermented got peculiar position. In this study authors optimized sugar flavour a synbiotic beverage, also analysed for its proximate composition storage stability.  product had possessed following physico chemical parameters: pH 3.67, acidity 0.90 per cent Lactic acid (LA), moisture 82.92 cent, total solids 17.08 lactose 4.72 protein 0.43 fat 0.25 cent. beverage was found have probiotic count 9.22 log10cfu/ml. Coliforms yeast & molds were be absent period 9 days. Rheological properties revealed that shown shear thinning behaviour with higher loss modulus (G’’) values indicating viscous behaviour. Under refrigeration drink started showing sign spoilage from 10th day onwards. FAO/ WHO (2002) stipulated present in till 9th storage. From shelf life it can inferred newly days under refrigeration.