Development and Storage Stability of Whey Sugarcane Based Functional Beverage
Whey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world’s 4th and 5th largest producer of milk and sugarcane, but we are still importing dairy products and sugar from foreign countries. Using...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2183170 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846095439839887360 |
|---|---|
| author | Qamar U Zaman Amna Sahar Aysha Sameen Muhammad Haseeb Ahmad Niaz Muhammad Nuzhat Huma Muhammad Faizan Afzal Waseem Khalid Ammar Al-Farga |
| author_facet | Qamar U Zaman Amna Sahar Aysha Sameen Muhammad Haseeb Ahmad Niaz Muhammad Nuzhat Huma Muhammad Faizan Afzal Waseem Khalid Ammar Al-Farga |
| author_sort | Qamar U Zaman |
| collection | DOAJ |
| description | Whey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world’s 4th and 5th largest producer of milk and sugarcane, but we are still importing dairy products and sugar from foreign countries. Using whey and sugarcane juice to make value-added functional drinks can enhance its consumption and ultimately be exported to foreign markets. In this research, sugarcane juice was incorporated in whey in five different Blends; 10, 20, 30, 40, and 50%. The product was subjected to different physicochemical analyses at 0-day, 7-day, 14 days, 21 days and 28 days of storage. Results were analyzed through two-way factorial under CRD, which indicated that there was a highly significant effect (p < .01) of blends on all the proximate analyses (fat, protein, total solids, and ash) of the product, while the effect of storage (days) was non-significant (p > .05). Moreover, the interaction effect (Blends*storage days) was non-significant (p > .05) on all the test parameters. However, the individual effect of days and Blends on other physiochemical tests; pH, acidity (%), sedimentation (%), viscosity (c.p), and antioxidants (µg/mL) was highly significant (p < .01). While density (g/ml) and total phenolic contents were significantly affected (p < .01) by Blends with a non-significant (p > .05) effect of storage (days). Apart from that, the sensory analysis indicated that all the parameters were affected by both Blends and storage (days) with a highly significant effect (p < .01). Conclusively this whey-based sugar cane beverage is an innovative and newly emerged functional drink with a lot of nutrition and health-promoting effects. However, it needs further research to evaluate the proper storage conditions and the use of different preservatives to enhance its keeping quality. |
| format | Article |
| id | doaj-art-f4dc9739f01f48d58488e5ee9e921cf7 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-f4dc9739f01f48d58488e5ee9e921cf72025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126175276310.1080/10942912.2023.2183170Development and Storage Stability of Whey Sugarcane Based Functional BeverageQamar U Zaman0Amna Sahar1Aysha Sameen2Muhammad Haseeb Ahmad3Niaz Muhammad4Nuzhat Huma5Muhammad Faizan Afzal6Waseem Khalid7Ammar Al-Farga8National Institute of Food Science and Technology, University of Agriculture Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture Faisalabad, PakistanDepartment of Food Science and Technology, Government College Women University Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanNational Agriculture Education College, Kabul, AfghanistanNational Institute of Food Science and Technology, University of Agriculture Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Agriculture, Ibb University, Ibb YemenWhey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world’s 4th and 5th largest producer of milk and sugarcane, but we are still importing dairy products and sugar from foreign countries. Using whey and sugarcane juice to make value-added functional drinks can enhance its consumption and ultimately be exported to foreign markets. In this research, sugarcane juice was incorporated in whey in five different Blends; 10, 20, 30, 40, and 50%. The product was subjected to different physicochemical analyses at 0-day, 7-day, 14 days, 21 days and 28 days of storage. Results were analyzed through two-way factorial under CRD, which indicated that there was a highly significant effect (p < .01) of blends on all the proximate analyses (fat, protein, total solids, and ash) of the product, while the effect of storage (days) was non-significant (p > .05). Moreover, the interaction effect (Blends*storage days) was non-significant (p > .05) on all the test parameters. However, the individual effect of days and Blends on other physiochemical tests; pH, acidity (%), sedimentation (%), viscosity (c.p), and antioxidants (µg/mL) was highly significant (p < .01). While density (g/ml) and total phenolic contents were significantly affected (p < .01) by Blends with a non-significant (p > .05) effect of storage (days). Apart from that, the sensory analysis indicated that all the parameters were affected by both Blends and storage (days) with a highly significant effect (p < .01). Conclusively this whey-based sugar cane beverage is an innovative and newly emerged functional drink with a lot of nutrition and health-promoting effects. However, it needs further research to evaluate the proper storage conditions and the use of different preservatives to enhance its keeping quality.https://www.tandfonline.com/doi/10.1080/10942912.2023.2183170Wheyfunctional beverageantioxidantstotal phenolic contents |
| spellingShingle | Qamar U Zaman Amna Sahar Aysha Sameen Muhammad Haseeb Ahmad Niaz Muhammad Nuzhat Huma Muhammad Faizan Afzal Waseem Khalid Ammar Al-Farga Development and Storage Stability of Whey Sugarcane Based Functional Beverage International Journal of Food Properties Whey functional beverage antioxidants total phenolic contents |
| title | Development and Storage Stability of Whey Sugarcane Based Functional Beverage |
| title_full | Development and Storage Stability of Whey Sugarcane Based Functional Beverage |
| title_fullStr | Development and Storage Stability of Whey Sugarcane Based Functional Beverage |
| title_full_unstemmed | Development and Storage Stability of Whey Sugarcane Based Functional Beverage |
| title_short | Development and Storage Stability of Whey Sugarcane Based Functional Beverage |
| title_sort | development and storage stability of whey sugarcane based functional beverage |
| topic | Whey functional beverage antioxidants total phenolic contents |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2183170 |
| work_keys_str_mv | AT qamaruzaman developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT amnasahar developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT ayshasameen developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT muhammadhaseebahmad developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT niazmuhammad developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT nuzhathuma developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT muhammadfaizanafzal developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT waseemkhalid developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage AT ammaralfarga developmentandstoragestabilityofwheysugarcanebasedfunctionalbeverage |