2,270
Views
2
CrossRef citations to date
0
Altmetric
Original Article

Development and Storage Stability of Whey Sugarcane Based Functional Beverage

, , , , , , , & show all
Pages 752-763 | Received 24 Nov 2022, Accepted 16 Feb 2023, Published online: 27 Feb 2023

References

  • Sorenson, D.; Bogue, J. Consumer-oriented Development of Functional Beverages. In Functional and Speciality Beverage Technology; Paquin, P., Ed.; Woodhead Publishing: Sawston, Cambridge, 2009; pp 421–450.
  • Chavan, R. S.; Shraddha, R. C.; Kumar, A.; Nalawade, T. Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. J. Food Sci. Technol. 2015, 6, 1.
  • Smithers, G. W. Whey and Whey proteins—From ‘gutter-to-gold. Int. Dairy J. 2008, 18(7), 695–704. DOI: 10.1016/j.idairyj.2008.03.008.
  • Gallardo-Escamilla, F. J.; Kelly, A. L.; Delahunty, C. M. Sensory Characteristics and Related Volatile Flavor Compound Profiles of Different Types of Whey. J. Dairy Sci. 2005, 88(8), 2689–2699. DOI: 10.3168/jds.S0022-0302(05)72947-7.
  • Solak, B. B.; Akin, N. Health Benefits of Whey Protein: A Review. J. Food Sci. Eng. 2012, 2, 129.
  • Singh, A. K.; Singh, K. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology. Adv. J. Food Sci. Technol. 2012, 4, 103–111.
  • Panesar, P. S.; Kennedy, J. F.; Gandhi, D. N.; Bunko, K. Bioutilisation of Whey for Lactic Acid Production. Food Chem. 2007, 105(1), 1–14. DOI: 10.1016/j.foodchem.2007.03.035.
  • Maurício Duarte-Almeida, J.; Novoa, A. V.; Linares, A. F.; Lajolo, F. M.; Inés Genovese, M. Antioxidant Activity of Phenolics Compounds from Sugar Cane (Saccharum Officinarum L.) Juice. Plant Foods Hum. Nutr. 2006, 61(4), 187–192. DOI: 10.1007/s11130-006-0032-6.
  • Abbas, S. R.; Sabir, S. M.; Ahmad, S. D.; Boligon, A. A.; Athayde, M. L. Phenolic Profile, Antioxidant Potential and DNA Damage Protecting Activity of Sugarcane (Saccharum Officinarum). Food Chem. 2014, 147, 10–16. DOI: 10.1016/j.foodchem.2013.09.113.
  • AOAC. Official Methods of Analysis of Association of Official Analytical Chemists International;18th; AOAC Press: Arlington, VA, USA, 2012; pp. 1–48.
  • AOAC. 2006. Official Methods of Analysis of Association of Official Analytical Chemists International. Horwitz, W. 18th AOAC Press: Arlington, VA, USA.
  • Sodini, I.; Montella, J.; Tong, P. S. Physical Properties of Yogurt Fortified with Various Commercial Whey Protein Concentrates. J. Sci. Food Agric. 2005, 85(5), 853–859. DOI: 10.1002/jsfa.2037.
  • Silva, V. M.; Sato, A. C. K.; Barbosa, G.; Dacanal, G.; Ciro-Velásquez, H. J.; Cunha, R. L. The Effect of Homogenisation on the Stability of Pineapple Pulp. Int. J. Food Sci. Techno. 2010, 45(10), 2127–2133. DOI: 10.1111/j.1365-2621.2010.02386.x.
  • Arslan, D.; Özcan, M. M. Drying of tomato slices: Changes in drying kinetics, mineral contents, antioxidant activity and color parameters Secado de rodajas de tomate: Cambios en cinéticos del secado, contenido en minerales, actividad antioxidante y parámetros de color. CyTA-J. Food. 2011, 9(3), 229–236. DOI: 10.1080/19476337.2010.522734.
  • Meilgaard, M. C.; Civille, G. V.; Carr, B. T. Sensory Evaluation Techniques, 4th ed.; CRC Press LLC: New York, 2007.
  • Steel, R. G. D.; Torrie, J. H. Principles and Procedures of Statistics, a Biometrical Approach; McGraw-Hill Kogakusha, Ltd: New York, USA, 1980.
  • Tanwar, T. K.; Wagh, R. V.; Mehta, N.; Malav, O. P.; Kour, S.; Kumar, P. Preparation of Functional Beverage from whey-based Mango Juice. Pharm. Innov. J. 2022, 11, 4710–4716.
  • Tireki, S. A Review on Packed non-alcoholic Beverages: Ingredients, Production, Trends and Future Opportunities for Functional Product Development. Trends Food Sci. Technol. 2021, 112, 442–454. DOI: 10.1016/j.tifs.2021.03.058.
  • Thakkar, P.; Vaghela, B.; Patel, A.; Modi, H. A.; Prajapati, J. B. Formulation and Shelf Life Study of a whey-based Functional Beverage Containing Orange Juice and Probiotic Organisms. Int. Food Res. J. 2018, 25(4), 1675–1681.
  • Duarte-Almeida, J. M.; Salatino, A.; Genovese, M. I.; Lajolo, F. M. Phenolic Composition and Antioxidant Activity of Culms and Sugarcane (Saccharum Officinarum L.) Products. Food Chem. 2011, 125(2), 660–664. DOI: 10.1016/j.foodchem.2010.09.059.
  • Bouddh, A.; Thakur, S. N.; Hossain, S. A.; Wasnik, P. K. Preparation and Quality Evaluation of Beverage from a Blend of Apple Pulp and WPC. Pharma Innov. J. 2018, 7, 151–155.
  • Athanasiadis, I.; Boskou, D.; Kanellaki, M.; Kiosseoglou, V.; Koutinas, A. A. Whey Liquid Waste of the Dairy Industry as Raw Material for Potable Alcohol Production by Kefir Granules. J. Agric. Food Chem. 2002, 50(25), 7231–7234. DOI: 10.1021/jf020331q.
  • Archana, K. Effect of Different Temperatures, Timings and Storage Periods on the physico-chemical and Nutritional Characteristics of whey-guava Beverage. World J. Dairy Food Sci. 2009, 4, 118–122.
  • Baljeet, S. Y.; Ritika, B. Y.; Sarita, R. Studies on Development and Storage of whey-based Pineapple (Ananas Comosus) and Bottle Gourd (Lagenaria Siceraria) Mixed Herbal Beverage. Int. Food Res. J. 2013, 20(2), 607–612.
  • Ferruzzi, M.; Nestec, S. A. Healthy Alternative ready-to-drink Energy Beverage. U.S. Patent Application. 2004, 165.
  • Djurić, M.; Carić, M.; Milanović, S.; Tekić, M.; Panić, M. Development of whey-based Beverages. Eur. Food Res. Technol. 2004, 219(4), 321–328. DOI: 10.1007/s00217-004-0950-1.
  • Ogasawara, N.; Akahoshi, R.; Hashimoto, S.; Yamashita, E.; Yamamoto, K. Yakult Honsha Co Ltd and Nitta Gelatin Inc. Stable Acidic Milk Drinks, Process for Producing the Same, and Additive for Acidic Milk Drinks to Be Used Therein. U.S. Patent. 2008, 7,396,552.
  • Pescuma, M.; Hébert, E. M.; Mozzi, F.; De Valdez, G. F. Functional Fermented whey-based Beverage Using Lactic Acid Bacteria. Int. J. Food Microbiol. 2010, 141(1–2), 73–81. DOI: 10.1016/j.ijfoodmicro.2010.04.011.
  • Gad, A. S.; Emam, W. H.; Mohamed, G. F.; Sayd, A. F. Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages. Am. J. Food Technol. 2013, 8(3), 133–148. DOI: 10.3923/ajft.2013.133.148.
  • Sharma, R.; Choudhary, R.; Thakur, N. S.; Thakur, A. Development and Quality of apple-whey Based Herbal Functional ready-to-serve Beverage. J. Appl. Nat Sci. 2019, 11(2), 291–298. DOI: 10.31018/jans.v11i2.2047.
  • Dande, K.; Biradar, S.; Dadge, V.; Swami, R.; Halkude, R. Effect of Different Levels of Watermelon Fruit Juice on Acceptability of Whey Beverage. Int. J. Agri. Environ. Res. 2017, 3, 2628–2636.