| Titles |
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English :
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Studies on preparation and storage of mango whey beverages
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Arabic :
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دراسات على تحضير مشروبات من مخاليط المانجو والشرش
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| Abstract |
Six blends of different ratios from sweet whey and mango pulp were prepared to produce new beverage blends. Prepared samples named blend1(100% sweet whey), blend2(10%mango + 90% sweet whey), blend3 ( 20% mango + 80% sweet whey), blend4( 30% mango + 70% sweet whey) blend5( 40% mango + 60% sweet whey ) and blend6( 50% mango + 50% sweet whey). Chemical constituents, physical properties, microbial counts and sensory characteristics were determined for prepared beverages directly after preparing and after storage for 6 months at room temperature. The acidity of beverages samples increased gradually during storage periods. Meanwhile, the loss percentage of ascorbic acid contents increased with increasing storage time. Lactose and calcium content of beverages samples slightly decreased. Microbial analysis of prepared beverages revealed that, bacterial counts, yeast and molds counts gradually decreased with increasing storage period. On the other hand, sensory attributes of whey beverages samples directly after preparation and after 6 months of storage indicated that, whey beverage blend 5 prepared from mango ( 40% mango + 60% sweet whey ) had the highest organoleptic scores followed by blend 6 (50% mango + 50% sweet whey), blend 4 ( 30% mango + 70% sweet whey) blend 3 ( 20% mango + 80% sweet whey), blend 2 (10%mango + 90% sweet whey) and Blend 1 respectively.
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| Publication year |
2011
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| Pages |
198-215
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Egyptian Journal of Nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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