Article citationsMore >>

Sameen, A., Tariq, R. M., Huma, N. and Khan, M. I, “Effect of stabilizers on the quality of carbonated flavoured whey drink”. African Journal of Agricultural Research, 8(5), 445-448, 2013.

has been cited by the following article:

Article

Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs

1Department of Dairy Science, Faculty of Agriculture, Benha University, Egypt


American Journal of Food Science and Technology. 2020, Vol. 8 No. 2, 49-55
DOI: 10.12691/ajfst-8-2-2
Copyright © 2020 Science and Education Publishing

Cite this paper:
Atallah A. Atallah, Dalia G. Gemiel. Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs. American Journal of Food Science and Technology. 2020; 8(2):49-55. doi: 10.12691/ajfst-8-2-2.

Correspondence to: Atallah  A. Atallah, Department of Dairy Science, Faculty of Agriculture, Benha University, Egypt. Email:

Abstract

In an attempt to develop new carbonated beverages, whey was hydrolyzed by lactase enzyme at pH 6.6. Whey beverages were prepared by blending sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The hydrolyzed whey beverages were carbonated by injecting CO2 at a pressure of 15 psi/15sec. The carbonated whey beverages were analyzed for chemical, physical, microbiological and evaluated for its sensory properties. The TS, ash, total carbohydrates, and pH values had recorded significant (P < 0.05) between all treatments in carbonated beverages. But the protein and fat contents showed no significant between all treatments. From the results, it is clear that T8 treatment recorded the significantly high value of viscosity compared to T3 treatment which had the lowest values. Energy value of carbonated whey beverages ranged from 56.85 to 61.21 kcal 100g-1 sample. The total bacterial counts were ranged from 0.95 to 1.04 log10 CFU mL-1 in all treatments. The acceptability value in carbonated whey beverages had an increasing trend with a treatment containing green tea, lemon and/or peppermint. Higher acceptability values were obtained for the T8 sample and minimum acceptability scores were attained for the T1 sample of carbonated whey beverages.

Keywords