PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 25, Issue 1, January 2000, Page 267-278 PDF (523.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.258307 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. El- Abd,1; A. M. Abeid1; A. O. Ali2 | ||||
| 1Dairy Department, Faculty of Agriculture, Cairo Univ., Giza, Egypt. | ||||
| 2Food Technology Institute, Agriculture Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Sweet whey was heated at 71oC for 30 sec. after adding 0.2% stabilizer. Heated whey was divided to three parts, to first part ABT culture (3%) was added without incubation, while the second part was incubated at 45oC after adding the same concentration of ABT culture. The incubation continued until pH reached 4.6±1. The third part considered as control. Fruit juices (30%) mango, guava and strawberry, also 10% sucrose were added to all previous treatments, after which all treatments were stored at refrigerator (7oC ±1) for 10 days. Chemical and microbiological analysis were followed at 0,3,7 and 10 days of storage. Sensory evaluation were done immediately after processing. Results could be summarized as follows: pH-values gradually decreased in all samples during storage. Total solid (T.S) content of beverage with incubated ABT-culture was higher than that other treatments, while it had slightly lower lactose, total protein and calcium content as compared with other treatments. All whey-fruit beverages showed the highest contents of asperity, glutamic, leisure and lysine acids. Changes in vitamins content of all samples due to added fruit-juices. Gradually increased during storage in total bacterial content (T.B.C) of all samples. Finally all whey-based beverage had good sensory properties but non-fermentation whey showed higher scores in sensory evaluation test than fermented whey. | ||||
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