| publication name | Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract |
|---|---|
| Authors | Atallah A. Atallah; Dalia G. Gemiel |
| year | 2020 |
| keywords | Lemon juice, Herbs extract, Carbonated whey beverages, Amino acids, Ascorbic acid, Antioxidant activity, Total phenolic, Minerals. |
| journal | Egyptian Journal of Food Science |
| volume | 48 |
| issue | 2 |
| pages | 377-388 |
| publisher | Egyptian Journal of Food Science |
| Local/International | International |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
I N THIS STUDY, sweet whey was obtained from manufacturing Ras cheese. Lactose was hydrolyzed by lactase (β-D-galactosidase) at pH 6.6. Hydrolyzed whey beverages were produced by mixing sugar (10%), fruit juice, or/and herbs extract to hydrolyzed whey. The whey beverages were carbonated by injecting CO2 . The carbonated hydrolyzed whey beverages were evaluated for their amino acids, vitamin C, total antioxidant, total phenol compounds, and minerals. Higher hydrolysis in whey sugar was obtained at pH 6.6 with a β-D-galactosidase level of 0.4% after incubation for 300 min at 37° C (P