Staff Members - Benha University
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract
Egyptian Journal of Food Science • 2020
Publication Information
Authors
Atallah A. Atallah*
and Dalia G. Gemiel
Keywords
Lemon juice, Herbs extract, Carbonated whey beverages, Amino acids, Ascorbic
acid, Antioxidant activity, Total phenolic, Minerals.
Journal
Egyptian Journal of Food Science
Publisher
Not Available
Volume
Egypt. J. Food. Sci. Vol. 48,
Issue
No. 2,
Pages
pp. 377-388 (2020)
publication.type
Local
Paper Link
Not Available
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
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