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Research Article
Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”

Ahmed S. Gad, Wafaa H. Emam, Gamal F. Mohamed and Ahmed F. Sayd

American Journal of Food Technology, 2013, 8(3), 133-148.

Abstract

Beverages can be a refreshing way for consumers to get an increasing range of health-promoting ingredients. The main objective of this investigation was utilizing whey in production of functional beverage as a whey-based fluid. Whey was fortified with mango powder (20.0%), flaxseed oil (0.5%) and (pectin JMJ and monoglyceride, 0.5% w/w), homogenized, pasteurized and then kept cool. Beverages were monitored at specific time intervals over a 15 day storage period. Physical properties and chemical composition was tested. Total Antioxidant Capacity (TAC), were analyzed using three different assays, i.e., DPPH free radical scavenging activity, Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric Reducing-antioxidant Power (FRAP). These assays, based on different chemical mechanisms, were selected to take into account the wide variety and range of action of antioxidant compounds present in beverage. Results showed a new functional beverage with special characteristics has a little sedimentation and low viscosity exhibit excellent flavor derived from mango. This functional beverage increased its nutrient content including omega 3, minerals, vitamins and unique proteins, besides digestible carbohydrates. The polyphenol-rich and carotenoids in beverage displayed high antioxidative capacities. Beverage was rich in polyphenol and carotenoids exhibited high antioxidative capacities. This whey-based beverage is put a wide range of components acting together synergistically that role, maintain and improve of a consumer health.

ASCI-ID: 9-416

Cited References Fulltext

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