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Effect of different commercial stabilizers on physical, chemical
and sensory properties of whey- based beverages
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Abstract: The physical, chemical and sensory properties as affected by adding different commercial stabilizers for whey beverages with or without fruit pulps were examined. There were significant differences in pH and acidity values between whey-strawberry beverages and control treatments or whey-guava beverages stabilized with the tested different commercial stabilizers over the storage period. The proximate composition of whey-based beverages was also evaluated. The apparent viscosity of beverages stabilized with Lacta 810 was higher than those stabilized with uni-cream or NG 7300 during storage period. The whey-guava beverage stabilized with Lacta 810 exhibited the highest apparent viscosity and sensory scores. Whey separation was noticed for whey-guava beverages and whey-strawberry beverages stabilized with the tested commercial stabilizers and the lowest percentage serum was recorded for whey-guava beverage stabilized with Lacta 810.
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| Publication year |
2011
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| Organization Name |
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| serial title |
Journal of biological chemistry and environmental science
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد جاد عبد العزيز
قسم الألبان - كلية الزراعة - جامعة الفيوم
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| Publication Type |
Journal
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