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Formulation and Quality Evaluation of a Whey Protein-Enriched Pineapple Drink for Enhanced Nutrition and Functional Benefits

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Formulation and Quality Evaluation of a Whey Protein-Enriched Pineapple Drink for Enhanced Nutrition and Functional Benefits


G. Nanditha | Dr. A. Swaroopa Rani | R. Ramana Naik



G. Nanditha | Dr. A. Swaroopa Rani | R. Ramana Naik "Formulation and Quality Evaluation of a Whey Protein-Enriched Pineapple Drink for Enhanced Nutrition and Functional Benefits" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-10 | Issue-1, February 2026, pp.1037-1041, URL: https://www.ijtsrd.com/papers/ijtsrd100055.pdf

This study aimed to formulate and evaluate a nutritious and functional pineapple drink enriched with whey protein. The drink was prepared using pineapple pulp, whey water (a byproduct of cheese production), citrus pectin as a stabilizer, food-grade white sugar for sweetness, pineapple flavor 90 for enhanced aroma, and colour mist lemon yellow for visual appeal. The formulation process involved optimizing the proportions of these ingredients to achieve a palatable and stable product. The quality evaluation encompassed physicochemical analysis, including pH, titratable acidity, total soluble solids, viscosity, and protein content. Sensory evaluation was also conducted to assess consumer acceptability in terms of taste, aroma, color, and overall preference. Furthermore, the functional benefits of the whey protein enrichment, such as its potential contribution to muscle protein synthesis and satiety, were considered. The findings of this study provide insights into the feasibility of utilizing whey water to create a value-added, protein-rich beverage with the refreshing taste of pineapple, offering both nutritional enhancement and potential functional advantages.

Whey protein, Pineapple drink, Formulation, Quality evaluation, Nutritional enhancement, Functional benefits, Whey water, Citrus pectin, Physicochemical analysis, Sensory evaluation.


IJTSRD100055
Volume-10 | Issue-1, February 2026
1037-1041
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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