University of Khartoum

Addition Of Spray Dried Whey Protein To Improve Fruit Juice Quality

Addition Of Spray Dried Whey Protein To Improve Fruit Juice Quality

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Title: Addition Of Spray Dried Whey Protein To Improve Fruit Juice Quality
Author: Ali, Asmahan Hussein AbdElrhim
Abstract: The aim of study was to evaluate the effect of adding different ratio of sweet whey protein powder to mango juice on the physicochemical properties, the organoleptic test was made for product including taste, color, flavor, overall acceptability to evaluate the effect of storage period on the properties that mentioned above. whey protein powder was prepared by using spray dried. Four samples of sweet whey powder (SWP) based mango beverage dry mix were prepared with different ratio: (0.0/0.5/1.0 and 2.0gm. SWP/250 ml juice) all sample was stored at temperature 5C on plastic containers for (0.4.7)day. The obtained results showed that incorporating sweet whey protein in mango juice increased the protein content significantly (P0.05) from 3.41% to reach 5.69% and the total soluble solids increased with the increase of sweet whey protein ratio and during storage from 13.0% in the control to reach 15.00% at the 7th day of storage the total sugars reduced with increasing the ratio of sweet whey . There is an increasing trends in acidity and decreasing in the pH values during storage. the sample contained 0.5gm sweet whey protein on the first day has a high acceptability in color and aroma, the acceptability was decrease with increasing the ratio of sweet whey protein. As general the results of this study showed that the sweet whey protein could be incorporated in mango juice successfully to increase its nutritive value and the overall acceptability of it was good.
Description: 49 Pages
URI: http://khartoumspace.uofk.edu/123456789/25678


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