Utilization of ultrafiltered milk permeate as water substitute in mango drink fortified with pumpkin cubes en route to innovate a functional drink | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 38, Volume 27, Issue 5, December 2019, Page 2583-2592 PDF (957.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2019.20519.1133 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Marwa Ibrahim Eid   ; Atef El-Sayed Fayed; Mohamed Farag Khallaf; Mohamed Yousef Aboelnaga
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| Food Sci. Dept., Fac. Agric., Ain Shams Univ. | ||||
| Abstract | ||||
| This study aimed to annexation such impressive health benefits possessed of pumpkin to mango drink in addition to a rich source of the essential electrolytes, namely UF- milk permeate en route to innovate a functional drink. To achieve this purpose, mango drink based on 14% fresh mango pulp, per se, and 12% sucrose was made (the control). Mango pulp was replaced with cooked (at 90◦ C for 5 min) pumpkin cubes (CPC) at the level of 5, 10 or 15% (W/W). Then 0.2% CMC, 0.015% CaCl2 and 73.785% tap water were added for each one and well mixed. On the other hand, the drink of mango pulp replaced with 10% CPC was chosen as a control in next study, where the water was replaced with UF- milk permeate (UFMP) at the level of 25, 50 or 75% and well mixed. All drinks were heat treated at 90◦ C for 5 min, filled into Pyrex glass bottles, air tightly closed, and cooled to ca 4◦ C. The obtained results indicated that, separately, CPC composed of higher moisture and total nitrogen contents and lower carbohydrates content than mango pulp. Therefore, the mango pulp replacement with CPC in the drink was associated with significant increments in the total solids content as well as pH value and decrements in the moisture, acidity and total sugars contents. Organoleptically, the mango drink of 10% CPC possessed scores as high as the control towards the color as well as overall acceptance and came in the second order versus the control towards the consistency and taste criteria. Therefore, this formula was chosen to expose to the experiment of utilization of UFMP instead of water in the drink making. The concerned results confirmed that, significant increments in drink total solids, ash and total sugars contents as well as pH value, while both moisture and acidity contents of drink reduced by water replacement with UFMP. Sensory, the drink of 75% UFMP gained the highest scores in all criteria assessed being better than the control in both consistency and taste attributes. Finally, the forgoing results led satisfactory to conclude that, it could successfully made a drink that meets the intended health purposes based on the substitution of 10% of mango pulp with cooked cubes of pumpkin of many impressive health benefits as well as the utilization of UF milk permeate as a source of the essential electrolytes instead of 75% of required water en route to innovate a functional drink. | ||||
| Keywords | ||||
| Total solids and sugars; acidity; Ash; Sensory attributes; Functional drink | ||||
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