أعضاء هيئة التدريس - جامعة بنها
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract
Egyptian Journal of Food Science • 2020
معلومات البحث
المؤلفون
Atallah A. Atallah; Dalia G. Gemiel
الكلمات المفتاحية
Lemon juice, Herbs extract, Carbonated whey beverages, Amino acids, Ascorbic
acid, Antioxidant activity, Total phenolic, Minerals.
المجلة العلمية
Egyptian Journal of Food Science
الناشر
Egyptian Journal of Food Science
المجلد
48
العدد
2
الصفحات
377-388
publication.type
International
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
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
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