Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

Goudarzi, Mostafa; Madadlou, Ashkan; Mousavi, Mohammad; Emam‐Djomeh, Zahra

doi:10.1111/1471-0307.12155

Cited by 29 publications

(21 citation statements)

References 18 publications

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“…They can be categorized into two basic groups: (i) fortified dairy beverages (including probiotics, prebiotics/fibers, polyphenols, peptides, sterol/stanols, minerals, vitamins, and fish oil); and (ii) whey-based beverages, i.e., dairy-type beverages, thirst-quenching beverages, and fruit juice-type beverages [4]. Specifically, in fruit juice-type beverages, the whey composition [5] is enriched by the nutraceutical compounds of the fruit, increasing the functional value of the final product [4,[6][7][8]].…”

Section: Introductionmentioning

confidence: 99%

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Cortellino

Rizzolo

2018

Beverages

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To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.

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Section: Introductionmentioning

confidence: 99%

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Cortellino

Rizzolo

2018

Beverages

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“…Response surface methodology (RSM) is a beneficial tool for optimizing the formulation of new products. It minimizes the number of experimental trials required and defines mathematical models to evaluate the influence of independent variables on the responses of interest (Goudarzi, Madadlou, Mousavi, & Emam‐Djomeh, ). Recently, RSM was successfully employed by Lashkari, Khosrowshahi, Madadlou, and Alizadeh () to optimize the rheological properties of low‐fat Iranian White cheese supplemented with fat replacers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese

Jooyandeh

Goudarzi

Rostamabadi

et al. 2016

Food Science & Nutrition

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The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐protein (M:P) ratio of low‐fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G’) moduli (p < .05); however, the effect of Persian gum was more pronounced (p < .01). Gum addition promoted cheese yield and proteolysis rate (p < .05). Response surface optimization described that supplementation of cheese milk containing 0.9% fat with 0.2% Persian gum and 0.12% almond gum would result in a low‐fat cheese with textural properties similar to its full‐fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full‐fat‐like structure in the low‐fat Iranian White cheese, when incorporated at the optimum levels.

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“…Ryan et al (2012) also observed that whey protein beverage suffer from precipitation due to aggregation of thermally denatured proteins. Goudarzi et al (2015) reported higher clarity of apple juice beverage fortified with WPH as compared to beverage fortified with WPI at pH values closer to the iso-electric pH of the whey proteins.…”

Section: Introductionmentioning

confidence: 89%

Development of protein fortified mango based ready-to-serve beverage

et al. 2016

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Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by b-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.

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Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

Cited by 29 publications

References 18 publications

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese

Development of protein fortified mango based ready-to-serve beverage

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