Vol. 9, Issue 1, Part N (2024)

Author(s): Anita Tanwar, Anil Harsh, Sunil Kumar and Kanika Mahajan

Abstract: The objective of the present study was to create a nutritive beverage that contains high-quality protein and is devoid of sugar. A mixture called egg albumen nog was prepared using varying quantities of apricot. The apricots were boiled in water and then finely chopped to obtain a pulp. Simultaneously, the eggs were disinfected using a 2% solution of sodium hypochlorite and pasteurized at a temperature of 64 °C for the duration of 2.5 minutes. The albumin from the eggs was separated and beaten using a blender until it reached a frothy consistency. The fresh cow milk was adjusted to contain 3.5% fat and 8.5% SNF. All the ingredients, including the milk, beaten albumin, apricot pulp, artificial food-grade color, gelatine, and sugar-free aspartame, were combined in a mixer and thoroughly mixed. Three different concentrations of apricot, namely 15%, 20%, and 25%, were integrated into the formulation, and after conducting sensory evaluation and analyzing physicochemical parameters, it was determined that 20% apricot pulp yielded the most favourable results. In relation to the physicochemical composition, the observations indicated a moisture content of 85%, fat content of 2.75%, protein content of 4.42%, ash content of 1%, dietary fiber content of 1.03%, and carbohydrate content of 5.8%. Consequently, the selection of the 20% concentration was based on both physicochemical and sensory attributes. The resultant product exhibits potential applications in cases of constipation and diabetes due to its high fiber content and absence of sugar, respectively.