Production of functional beverages from whey and permeate containing kumquat fruit
Other Title(s)
إنتاج مشروبات وظيفية منشرش اللبن و Permeateالمحتوية على فاكهة الكمكوات
Joint Authors
Aamir, Rida A.
al-Khuli, Widad M.
Mailam, M. A
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 14, Issue 1 (30 Jun. 2017), pp.41-56, 16 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
16
Main Subjects
Abstract EN
The objective of the present study was to utilize whey and permeate as the by-products of the cheese industry after mixing with kumquat purée and/or paste for producing functional beverages.
Physical, chemical, physicochemical, microbiological and sensory properties of kumquat fruit and its purée and paste were studied.
The results indicated that kumquat purée and paste are good sources of β-carotene, vitamin C, minerals such as calcium, potassium and magnesium, total phenolic acids and flavonoids.
In addition, they have high antioxidant capacity.
Physicochemical, microbiological and sensory properties of the prepared functional beverages during cold storage periods were determined.
The obtained results indicated that ascorbic acid and β-carotene of all beverages were higher than those of whey and permeate only, with a high level of total phenols, flavonoid content and antioxidant activity.
Generally, sensory evaluation of the prepared beverages showed that the addition of purée and paste of kumquat fruit to whey and permeate increased the overall acceptability of these beverages.
Total count was in permissible limit while the coliform and moulds & yeasts counts were not detected in all beverages during storage at 4±1°C for 28 days.
Beverages containing purée and paste of kumquat fruit could be recommended as new acceptable functional products.
American Psychological Association (APA)
Aamir, Rida A.& al-Khuli, Widad M.& Mailam, M. A. 2017. Production of functional beverages from whey and permeate containing kumquat fruit. Alexandria Journal of Food Science and Technology،Vol. 14, no. 1, pp.41-56.
https://search.emarefa.net/detail/BIM-954925
Modern Language Association (MLA)
Aamir, Rida A.…[et al.]. Production of functional beverages from whey and permeate containing kumquat fruit. Alexandria Journal of Food Science and Technology Vol. 14, no. 1 (Jun. 2017), pp.41-56.
https://search.emarefa.net/detail/BIM-954925
American Medical Association (AMA)
Aamir, Rida A.& al-Khuli, Widad M.& Mailam, M. A. Production of functional beverages from whey and permeate containing kumquat fruit. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 1, pp.41-56.
https://search.emarefa.net/detail/BIM-954925
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 53-55
Record ID
BIM-954925