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Information Journal Paper

Title

Production of Functional Orange Juice Based on Yogurt Whey Powder

Pages

  379-386

Abstract

 Yogurt whey powder, a byproduct of Yogurt industry, is a natural source of protein that contains all the essential amino acids needed for a healthy diet. In this study, functional orange Fruit juice was prepared using Yogurt whey powder (1/5%-3% and 4/5%). The Antioxidant activity of Yogurt whey powder was measured using the ABTS method. The sensory evaluation of the beverage was done by 5 trained panelist using a five-point hedonic test The assessment of taste, texture, color, smell, mouth feel and, finally, the overall acceptance of the prepared drinks were carried out. Orange juicethat was prepared with 1/5% Yogurt powder gained the highest score. The juices wereanalyzed on days 0, 20, 40 and 60 for Physicochemical and microbial tests. The results showed that the taste, smell, and overall acceptance declined with time, and acidity and pH did not change significantly. From the result of this study it can be concluded that using Yogurt whey powder with high antioxidant activity and acceptable functional orange juice can be produced.

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    • Cite

    APA: Copy

    KHODADAD, M., SALAMI, M., & DABIRIAN, SH.. (2019). Production of Functional Orange Juice Based on Yogurt Whey Powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 379-386. SID. https://sid.ir/paper/72795/en

    Vancouver: Copy

    KHODADAD M., SALAMI M., DABIRIAN SH.. Production of Functional Orange Juice Based on Yogurt Whey Powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):379-386. Available from: https://sid.ir/paper/72795/en

    IEEE: Copy

    M. KHODADAD, M. SALAMI, and SH. DABIRIAN, “Production of Functional Orange Juice Based on Yogurt Whey Powder,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 379–386, 2019, [Online]. Available: https://sid.ir/paper/72795/en

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