Utilization Whey in Production of Functional Healthy Beverage “Whey-mango 
 Beverages”

Gad, A. S.; Emam, Wafaa H.; Mohamed, Gamal Fouad; Sayd, Ahmed F.

doi:10.3923/ajft.2013.133.148

Cited by 26 publications

(7 citation statements)

References 29 publications

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“…Using plant ingredients that contain food fibers with functional and technological properties is promising for beverages of the new type. The drinks are designed with mango and linseed oil [10], with the addition of raw pear juice [11], enriched with extracts of flowers and berry fillers [12].…”

Section: Introductionmentioning

confidence: 99%

Study into effect of food fibers on the fermentation process of whey

Tsygankov

Грек

Krasulya

et al. 2018

EEJET

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Представлені дослідження впливу харчових волокон на бродіння молочної сироватки. Встановлено форми зв'язку вологи в сумішах молочної сироватки і харчових волокон з різним ступенем вологопоглинальної здатності. За основними показниками бродіння визначені оптимальні умови ферментації лактозозброджувальними дріжджами Zygosaccharomyces lactis 868-K сироватково-рослинного сусла. Доведено можливість використання результатів у технології сироваткових ферментованих напоїв підвищеної в'язкості Ключові слова: молочна сироватка, харчові волокна, дріжджі Zygosaccharomyces lactis 868-K, ферментація, сироватково-рослинне сусло підвищеної в'язкості Представлены исследования влияния пищевых волокон на брожение молочной сыворотки. Установлены формы связи влаги в смесях молочной сыворотки и пищевых волокон с разной степенью влагопоглощающей способности. По основным показателям брожения определены рациональные условия ферментации лактосбраживающими дрожжами Zygosaccharomyces lactis 868-K сывороточно-растительного сусла. Доказана возможность использования результатов в технологии сывороточных ферментированных напитков повышенной вязкости Ключевые слова: молочная сыворотка, пищевые волокна, дрожжи Zygosaccharomyces lactis 868-K, ферментация, сывороточно-растительное сусло повышенной вязкости

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Section: Introductionmentioning

confidence: 99%

Study into effect of food fibers on the fermentation process of whey

Tsygankov

Грек

Krasulya

et al. 2018

EEJET

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“…Some studies have described the production whey fermented with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermani strains (Maity et al, 2008); energy beverages based on hydrolyzed milk (Singh & Singh, 2012); and functional beverages (Gad et al, 2013;Luiz et al, 2014;Amaral et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

2017

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“…The total phenolic content and antioxidant were determined by Folin-ciocalteu reagent method and DPPH method, respectively. The sedimentation is the main issue for the any beverage, which was determined by the method explained by Gad, Emam, Mohamed, and Sayd (2013). The acceptance percentage of the beverage was also determined.…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Whey-carrot based functional beverage: Development and storage study

Naik

Walter

Kohli

et al. 2023

Preprint

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The current study was designed to prepare whey-carrot-based functional beverages and studying the effect on physicochemical properties during the 28 days of storage period. Different ratio of whey and carrot juice were selected for preparation of the six formulations, out of which based on the sensory acceptance only three were selected for the further storage studies (sample 1 = 45:55, sample 2 = 50:50, and sample 3 = 55:45 of carrot juice to whey ratio). During 28 days of storage, the developed beverage samples revealed a significant increase in reducing sugars, total phenolic content, and acidity. The pH, sweetness, and acceptance percentage of the beverage found to be decreased with storage period. It was also found that there is not change in the properties of the beverage storage with and without the preservative. It was revealed that beverage with less proportion of carrot juice is more acceptable quality. The results also suggest that whey can be used with fruit and vegetable to create whey-based beverage.

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Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”

Cited by 26 publications

References 29 publications

Study into effect of food fibers on the fermentation process of whey

Study into effect of food fibers on the fermentation process of whey

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Whey-carrot based functional beverage: Development and storage study

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