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Utilization Whey in Production of Functional Healthy Beverage “Whey-mango
Beverages” |
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Ahmed S. Gad,
Wafaa H. Emam,
Gamal F. Mohamed and Ahmed F. Sayd |
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.
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How to cite this article:
Ahmed S. Gad, Wafaa H. Emam, Gamal F. Mohamed and Ahmed F. Sayd, 2013. Utilization Whey in Production of Functional Healthy Beverage “Whey-mango
Beverages”. American Journal of Food Technology, 8: 133-148.
DOI: 10.3923/ajft.2013.133.148
URL: https://scialert.net/abstract/?doi=ajft.2013.133.148
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