In an attempt to develop new carbonated beverages, whey was hydrolyzed by lactase enzyme at pH 6.6. Whey beverages were prepared by blending sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The hydrolyzed whey beverages were carbonated by injecting CO2 at a pressure of 15 psi/15sec. The carbonated whey beverages were analyzed for chemical, physical, microbiological and evaluated for its sensory properties. The TS, ash, total carbohydrates, and pH values had recorded significant (P < 0.05) between all treatments in carbonated beverages. But the protein and fat contents showed no significant between all treatments. From the results, it is clear that T8 treatment recorded the significantly high value of viscosity compared to T3 treatment which had the lowest values. Energy value of carbonated whey beverages ranged from 56.85 to 61.21 kcal 100g-1 sample. The total bacterial counts were ranged from 0.95 to 1.04 log10 CFU mL-1 in all treatments. The acceptability value in carbonated whey beverages had an increasing trend with a treatment containing green tea, lemon and/or peppermint. Higher acceptability values were obtained for the T8 sample and minimum acceptability scores were attained for the T1 sample of carbonated whey beverages. Keywords: hydrolyzed whey, carbonated whey beverages, chemical analysis, Energy value, sensory properties, physical analysis
Cite This Article: Atallah A. Atallah, and Dalia G. Gemiel, “Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs.” American Journal of Food Science and Technology, vol. 8, no. 2 (2020): 49-55. doi: 10.12691/ajfst-8-2-2. |
