Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum
aly, E., Darwish, A., Tawfek, M. (2019). Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum. EKB Journal Management System, 47(2), 141-254. doi: 10.21608/ejfs.2019.17601.1024
Esmat aly; Aliaa Ali Darwish; Meranda Tawfek. "Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum". EKB Journal Management System, 47, 2, 2019, 141-254. doi: 10.21608/ejfs.2019.17601.1024
aly, E., Darwish, A., Tawfek, M. (2019). 'Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum', EKB Journal Management System, 47(2), pp. 141-254. doi: 10.21608/ejfs.2019.17601.1024
aly, E., Darwish, A., Tawfek, M. Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum. EKB Journal Management System, 2019; 47(2): 141-254. doi: 10.21608/ejfs.2019.17601.1024

Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum

Egyptian Journal of Food Science
Article 20, Volume 47, Issue 2, 2019, Page 141-254  XML PDF (1.31 MB)
Document Type: Original Article
DOI: 10.21608/ejfs.2019.17601.1024
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Authors
Esmat aly email 1; Aliaa Ali Darwish2; Meranda Tawfek2
1Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza
Abstract
The current research aimed at developing different beverages through exploitation of sweet whey and incorporation of different proportions of cactus pear juice (10, 20 and 30 %, named C10, C20 and C30) and kaki juice (10 and 20 %, named K10 and K20). Quality attributes, probiotic viability, and beverages acceptability over 20 days were studied. The obtained findings indicated that fruit juices incorporation increased total solids, total soluble solids, and fiber content. Also, no significant changes (P < 0.05) in the viable numbers of L. plantarum due to the change in the concentration or type of the added fruit juices or during cold storage. However, higher viable numbers ranged between 7.59 and 7.89 log CFU/mL were obtained. Furthermore, acidity values gradually increased and pronounced changes were observed at 10 days. Total phenolic content (TPC) and antioxidant activity (AOA) significantly increased (P < 0.05) by increasing the added fruit concentrations. K20 treatment had the highest values of TPC (50.68 mg GAE/100 ml), AOA (44.64 %), viscosity (63.86) and WHC (20.67). C30 treatment obtained the highest score of sensory evaluation. Thus, it could be concluded that cactus pear and kaki juices improved the quality characteristics of whey beverages.
Keywords
Whey-based fruit fermented beverages; cactus pear and kaki juices; quality characteristics
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