| Orange juice and whey in different ratios |
Best sensory and microbiological properties for formulations (in %)70 whey/30 orange juice and 65 whey/35 orange juice |
(39) |
| Whey orange juice characterised by higher content of proteins, ash and vitamin B than orange juice |
(40) |
| Beverage containing 70% whey, 30% orange juice and CO2 achieved best sensory scores and had the best nutritional composition |
(41) |
| Different formulations of guava pulp and whey |
The best beverage was obtained by pasteurisation at 65 °C for 25 min and cold storage for 45 days |
(44) |
|
Mentha arvensis extract addition to whey |
Optimal beverage contained banana juice and max. 2% Mentha arvensis extract, shelf life of 15 days |
(48) |
| Best formulation consisted of 80% whey, 20% beetroot and 6% Mentha arvensis extract |
(49) |
| Whey fermentation by probiotic strains Lactobacillus plantarum, Lactobacillus brevis and their combination and supplementation with fruit concentrates (lemon, mango, pineapple, apple, grape) and sucrose |
Optimal beverage inoculated with Lb. plantarum and enriched with pineapple concentrate |
(55) |
| Five mixes of probiotic drinks formulated from sweet whey and black mulberry (BM) juice |
Viability of probiotic strains Lactobacillus rhamnosus GG and Bifidobacterium animalis ssp. lactis Bb-12 remained high up to 14 days of cold storage; sensory properties of sample with 25% whey and 75% BM juice obtained the highest scores |
(79) |
| Addition of CO2, and fresh mango, pineapple and orange juices to buttermilk |
Best formulation was obtained by adding 12% sugar and 24% pineapple juice to buttermilk |
(74) |
| Cultured buttermilk beverage supplemented with Aloe vera juice |
Samples containing 10% Aloe vera juice obtained the highest sensory scores and had improved nutritive and physicochemical properties compared to sole buttermilk |
(77) |
| Therapeutic buttermilk formulation by fermentation and incorporation of Moringa pod powder (MPP) |
Buttermilk fermented with mesophilic/thermophilic dahi culture, supplemented with 1.92% MPP was found optimal due to satisfying shelf life of 20 days at refrigeration and high content of calcium, iron and vitamin A |
(80) |
