Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 377-384 | Back to browse issues page

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Madani R. Production of Functional Orange Juice Based on Yogurt Whey Powder. FSCT 2019; 16 (88) :377-384
URL: http://fsct.modares.ac.ir/article-7-21137-en.html
Abstract:   (6103 Views)
Yogurt whey powder, a byproduct of yogurt industry, is a natural source of protein that contains all the essential amino acids needed for a healthy diet.  In this study, functional orange fruit juice was prepared using Yogurt whey powder (1/5% -3% and 4/5%). The Antioxidant activity of Yogurt whey powder was measured using the ABTS method.The sensory evaluation of the beverage was done by 5 trained panelist using a five-point hedonic test The assessment of taste, texture, color, smell, mouth feel and, finally, the overall acceptance of the prepared drinks were carried out. Orange juicethat was prepared with 1/5% yogurt powder gained the highest score. The juices wereanalyzed on days 0, 20, 40 and 60 for Physicochemical and microbial tests. The results showed that the taste, smell, and overall acceptance declined with time, and acidity and pH did not change significantly. From the result of this study it can be concluded that using yogurt whey powder with high antioxidant activity and acceptable functional orange juice can be produced.
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Article Type: Brief Communication | Subject: Food formulations
Received: 2018/05/21 | Accepted: 2018/06/25 | Published: 2019/06/15

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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.