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Tawfeuk, H., Khalil, O. (2019). PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES. Menoufia Journal of Food and Dairy Sciences, 4(2), 57-71. doi: 10.21608/mjfds.2019.174878
H. Z. Tawfeuk; O.S.F. Khalil. "PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES". Menoufia Journal of Food and Dairy Sciences, 4, 2, 2019, 57-71. doi: 10.21608/mjfds.2019.174878
Tawfeuk, H., Khalil, O. (2019). 'PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES', Menoufia Journal of Food and Dairy Sciences, 4(2), pp. 57-71. doi: 10.21608/mjfds.2019.174878
Tawfeuk, H., Khalil, O. PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES. Menoufia Journal of Food and Dairy Sciences, 2019; 4(2): 57-71. doi: 10.21608/mjfds.2019.174878

PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

Article 4, Volume 4, Issue 2, May and June 2019, Page 57-71  XML PDF (439.96 K)
Document Type: original papers
DOI: 10.21608/mjfds.2019.174878
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Authors
H. Z. Tawfeuk1; O.S.F. Khalil2
1Food Sci. & Tech. Dept.; Fac. Agriculture and natural resources; Aswan University; Aswan, Egypt.
2Dairy sci. & Tech. Dept.; Fac. Agriculture and natural resources; Aswan University; Aswan, Egypt.
Abstract
The present study was carried out to prepare whey doum beverage by soaking the crushed doum fruit in sweet whey at a ratio of 1:5 (w/v) for 4, 8 and 12 h. The physico-chemical properties, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AA %) were determined by HPLC, the microbial characteristics were evaluated on fresh beverage and after one week of cooled storage. The beverage samples were evaluated for their sensory characteristics appearance, taste, flavor and overall acceptability by a 15 trained panelists. Results concluded that whey could be successful for the development of whey based doum beverages with optimum sensory characteristics. Fresh sample had the best results in most evaluated parameters like TPC, TFC and AA. Moreover have excellent appearance, color, odour, taste and overall acceptability.
Keywords
Doum; sweet whey; total phenolic content; extracts; antioxidant activity; colour index
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