Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Abstract

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02–0.64 ± 0.03%), TSS (17.15 ± 0.01–18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01–3.67 ± 0.01%); moisture (74.50 ± 0.02–87.02 ± 0.03%); protein (5.67 ± 0.02–7.58 ± 0.01%); fat (0.97 ± 0.01–1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02–3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

“…This study was aimed at the investigating antifungal effect of purified recombinant chitinase and β- (Ahmed, 2023, Arsić et al, 2018Mhir et al 2019). Syrovátka má mnoho potvrzených pozitivních účinků na lidský organizmus, mezi které se řadí například antioxidační aktivita, dále má antihypertenzní, antidiabetické nebo antimikrobiální vlastnosti, díky kterým je považována za funkční potravinu (Arsić et al, 2018;Barukčić, 2019).…”

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

“…A 9-point hedonic scale rating was utilized to evaluate the sensory characteristics of the different treatment samples. This scale spanned from 'like extremely' with a top score of '9' to 'dislike extremely' with a bottom score of '1' [25]. Intermediate scores were assigned according to the preferences of the panel members.…”

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

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