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Utilization of ultrafiltered milk permeate as water substitute in mango drink fortified with pumpkin cubes en route to innovate a functional drink
Other Title(s)
الاستفادة من راشح اللبن الناتج من الترشيح الفائق كبديل للماء المستخدم لابتكار مشروب مانجو مدعم بمكعبات قرع العسل كمشروب وظيفي
Joint Authors
Khallaf, Muhammad Faraj
Fayid, Atif al-Sayyid
Abu al-Naja, Muhammad Yusuf
Id, Marwah Ibrahim
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 27, Issue 5 (31 Dec. 2019), pp.2583-2592, 10 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Topics
Abstract EN
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.
American Psychological Association (APA)
Id, Marwah Ibrahim& Fayid, Atif al-Sayyid& Khallaf, Muhammad Faraj& Abu al-Naja, Muhammad Yusuf. 2019. 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،Vol. 27, no. 5, pp.2583-2592.
https://search.emarefa.net/detail/BIM-999896
Modern Language Association (MLA)
Id, Marwah Ibrahim…[et al.]. 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 Vol. 27, no. 5 (2019), pp.2583-2592.
https://search.emarefa.net/detail/BIM-999896
American Medical Association (AMA)
Id, Marwah Ibrahim& Fayid, Atif al-Sayyid& Khallaf, Muhammad Faraj& Abu al-Naja, Muhammad Yusuf. 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. 2019. Vol. 27, no. 5, pp.2583-2592.
https://search.emarefa.net/detail/BIM-999896
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-999896