El- Abd,, M., Abeid, A., Ali, A. (2000). PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE. Journal of Food and Dairy Sciences, 25(1), 267-278. doi: 10.21608/jfds.2000.258307
M. M. El- Abd,; A. M. Abeid; A. O. Ali. "PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE". Journal of Food and Dairy Sciences, 25, 1, 2000, 267-278. doi: 10.21608/jfds.2000.258307
El- Abd,, M., Abeid, A., Ali, A. (2000). 'PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE', Journal of Food and Dairy Sciences, 25(1), pp. 267-278. doi: 10.21608/jfds.2000.258307
El- Abd,, M., Abeid, A., Ali, A. PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE. Journal of Food and Dairy Sciences, 2000; 25(1): 267-278. doi: 10.21608/jfds.2000.258307
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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