Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics

Authors

  • Büşra Ece Argan Çanakkale Onsekiz Mart Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 17020 Çanakkale
  • Onur Güneşer Uşak Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 64200 Uşak
  • Ayşegül Kırca Toklucu Çanakkale Onsekiz Mart Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 17020 Çanakkale
  • Yonca Karagül Yüceer Çanakkale 18 Mart Üniv. Mühendislik Fakültesi Gıda Mühendisliği bölümü

DOI:

https://doi.org/10.24925/turjaf.v3i8.651-658.425

Keywords:

Whey, Fruit juice, Functional beverage, Antioxidant capacity, Sensory analysis

Abstract

In this study, functional fruit beverages were produced by mixing whey with fruit concentrates (apple and cherry) or pulp (apricot) at certain amounts, and some physical, chemical and sensory characteristics of the beverages were revealed during storage. While the highest total phenol content and antioxidant capacity (TEAC) were determined in beverages with cherry juice, TEAC values of the products changed based on fruit types used in the beverages during storage. In addition, it was determined that fruit type had significant effect on acidity, invert sugar, total sugar and total phenol of beverages. Beverage with apricot pulp was the most liked product by consumers.

Published

07.08.2015

How to Cite

Argan, B. E., Güneşer, O., Toklucu, A. K., & Yüceer, Y. K. (2015). Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics. Turkish Journal of Agriculture - Food Science and Technology, 3(8), 651–658. https://doi.org/10.24925/turjaf.v3i8.651-658.425

Issue

Section

Food Technologies