Effects of Enrichment with Globe Artichoke Roots and Jerusalem Artichoke Tubers on Nutritional and Functional Properties of Whey Beverages

Abstract: Whey is a major by-product obtained from cheese manufacture often disposed as waste. Whey has the capability to work as an antioxidant, antitumor, hypolipidemic, antihypertensive, chelating agent and antiviral. Traditionally Globe artichoke roots (Cynara scolymus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), have long been used as food and medicine. Nowadays, they are considered as functional foods, owing to their nutritional properties and chemical composition and are rich source of bioactive phenolic compounds and also inulin, fibre, minerals and Vitamins. In the present study, whey beverages, fortified with Globe artichoke roots and Jerusalem artichoke tubers in order to combine the high nutritive value. Changes were observed in phenolic and flavonoid compounds, vitamin B complex and C by HPLC, minerals and counts of total bacterial, L. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus of different produced functional whey beverages during storage of the beverages at 4°C. Sensory properties were also evaluated. It is interesting to mention that whey based functional beverages with 5% Jerusalem artichoke tubers (W) had better flavour and overall acceptability. The shelf-life of the beverages with Globe artichoke roots; Jerusalem artichoke tubers and each of them together as functional beverages was estimated to be 28 days under refrigerated storage (at 4°C).

Key words: Globe Artichoke Roots Jerusalem artichoke Tubers Functional Foods Functional Whey Beverage

Publication year 2016
Pages 24- 36
Organization Name
serial title World Journal of Dairy & Food Sciences
Author(s) from ARC
External authors (outside ARC)
    هدي محمود عباس قسم بيوتكنولوجيا الصناعية، معهد الهندسة الوراثية والتكنولوجيا الحيوية، جامعة مدينة السادات
    محمود عبد الحميد السمان قسم بحوث تكنولوجيا الالبان، معهد بحوث تكنولوجيا الاغذية، مركز البحوث الزراعية.
Publication Type Journal