Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts | ||||
| Food Technology Research Journal | ||||
| Volume 5, Issue 2, September 2024, Page 147-159 PDF (750.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.319325.1099 | ||||
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| Authors | ||||
Ahmed Roshdy Mohamed Ali  1; Aly A. Shahin1; Sanaa E. Abd El-Halim2
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| 1Dairy Science and Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| 2Dairy Science and Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The present study aims to develop various beverages using sweet whey, incorporating different proportions (25% and 50%) of licorice extract and tamarind extract. The chemical, physical, microbiological, and sensory properties of these beverages were evaluated at the initial stage (zero time) and during storage periods of 15, 30, and 45 days at a refrigeration temperature of 4±1°C. Results indicated that the whey-based tamarind beverages had higher protein and ash content. During storage, moisture content (%) significantly increased, while there was a notable decrease (p ≤ 0.05) in the pH value of all whey-based beverages due to a rise in titratable acidity. Treatments with 25% and 50% licorice extract (T1 and T2) recorded the highest total sugar content, whereas the lowest level was observed in the treatment with 25% tamarind extract (T3). The incorporation of licorice and tamarind extracts also led to an increase in mineral content. The L-values (lightness) significantly decreased with the addition of licorice and tamarind extracts, while the a-values (redness) and b-values (yellowness) significantly increased (p ≤ 0.05) during the storage period. The total color index (ΔE* values) followed a similar trend as the L-values. Overall, the treatments enriched with licorice and tamarind extracts exhibited higher viscosity and water-holding capacity (WHC) compared to the control. Citric acid levels ranged from 0.17% to 0.31%, while lactic acid levels ranged from 0.28% to 0.53%. Whey-based beverages with licorice and tamarind extracts had a lower total plate count (TPC) compared to the control, and the yeast, mold, and coliform groups were below 10 colonies in all tested samples. The overall acceptability was highest for the whey-based beverage blended with 25% tamarind extract (T3), followed by the treatment with 50% licorice extract (T2). | ||||
| Keywords | ||||
| Licorice; tamarind; color; citric acid; lactic acid | ||||
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