Comprehensive Analysis of a Whey-Mango Mixed Beverage: Physicochemical, Microbiological, and Sensory Evaluation throughout Storage

Abstract

In this study, three formulations were prepared with different whey and mango proportions (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Over a 25-day storage period, the prepared beverage samples exhibited significant changes in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix), reducing sugars (3.01 ± 0.01–3.67 ± 0.01%), moisture (74.50 ± 0.02–87.02 ± 0.03%), protein (5.67 ± 0.02–7.58 ± 0.01%), fat (0.97 ± 0.01–1.39 ± 0.04%), and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). Sedimentation rate was negligible at 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL, while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. Coliform count was below the detection limit (