University of Khartoum

Utilization of Whey in Beverages using Indigenous Fruits

Utilization of Whey in Beverages using Indigenous Fruits

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Title: Utilization of Whey in Beverages using Indigenous Fruits
Author: Saied, Malaz Najeeb Abdelrahman Mohamed
Abstract: the aim of this study is to develop nutritious whey beverages from indigenous fruits Baobab (Adonasonia digitata)juice, Rosell (Hibiscus sabdarifa L)juice, Doum (Hyphanene thebaica)juice using different combinations to preparation of various types of beverages (30:70, 50:50 and 70:30 %). The processed beverages were evaluated for some chemicals, microbial and sensory properties. The data were subjected to statistical analysis using SAS software. Whey enriched with Doum palm Juice showed significantly (p) high fat content (0.93%). While whey protein enriched with Roselle significantly (p) high protein content (5.97%). Whey protein enriched with Baobab juice significantly (p) high vitamin C content (140.93 mg\100 ml). The level of calcium and phosphorus showed significantly (p) high content in whey enriched with Roselle Juice (8.50, 1.29mg\kg) respectively. The Whey protein beverages heat treatment hasd showed significantly (p) decreased total bacterial count, Coliform count and yeast and mould content. The whey enriched with Roselle juice was significantly (p) color .However the whey enriched with Doum juice significantly (p) flavor and taste. Hence the present study recommended the use of some indigenous fruits to utilize whey proteins as functional food
URI: http://khartoumspace.uofk.edu/123456789/26061


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