The Role of Egg Whites and pH Increase on the Shelf Life and Viscosity of Chocolate Milk Drinks

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Lotfian F.; EMAM DJOMEH Z.; KARAMI M.; MOEINI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 137-146

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Title

The Role of Egg Whites and pH Increase on the Shelf Life and Viscosity of Chocolate Milk Drinks

Author(s)

Lotfian F. | EMAM DJOMEH Z. | KARAMI M. | MOEINI S. | Issue Writer Certificate

Keywords

Egg white proteinQ1

Chocolate milk drinkQ1

Microbiological propertiesQ1

ViscosityQ2

Abstract

Today, a variety of milk-based products are made with flavored beverages, because many people, especially children, are reluctant to consume unpasteurized milk. On the other hand, eggs are placed in higher degree than other sources of protein nutritionally, that they are added to most food products to increase their nutritional value as well as improve their functional properties. Therefore, in this study, Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes and pH changes were investigated during 10 days of refrigerated storage. Despite the high total bacterial count in the samples with egg white compared to the control samples on the first day, growth was much faster during storage, in control samples. So, on the 5th day, the growth rate of control samples increased 2 logarithmic cycles and in the treated samples 0. 2-1 logarithmic cycles. The results showed that the bacterial count decreased significantly with increasing egg white percentage. On the 7th day, total aerobic mesophilic bacteria ranged from 3. 55 to 4. 06 (Log10 CFU/ml), therefore it was according to standard pasteurized milk and the best storage time was seven days. Coliforms, Escherichia coli, Salmonella, molds and yeast were also not observed. On the other hand, the addition of egg whites increased the pH level to 8. 3 to 8. 7 and decreased acidic spoilage. There was also a direct relationship between the percentage of egg white and the increase in Viscosity, but the Viscosity of the samples with a higher percentage of egg, decreased during storage.

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APA: Copy

Lotfian, F., EMAM DJOMEH, Z., KARAMI, M., & MOEINI, S.. (2020). The Role of Egg Whites and pH Increase on the Shelf Life and Viscosity of Chocolate Milk Drinks. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 137-146. SID. https://sid.ir/paper/72689/en

Vancouver: Copy

Lotfian F., EMAM DJOMEH Z., KARAMI M., MOEINI S.. The Role of Egg Whites and pH Increase on the Shelf Life and Viscosity of Chocolate Milk Drinks. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):137-146. Available from: https://sid.ir/paper/72689/en

IEEE: Copy

F. Lotfian, Z. EMAM DJOMEH, M. KARAMI, and S. MOEINI, “The Role of Egg Whites and pH Increase on the Shelf Life and Viscosity of Chocolate Milk Drinks,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 137–146, 2020, [Online]. Available: https://sid.ir/paper/72689/en

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