African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6865

Full Length Research Paper

Effect of stabilizers on the quality of carbonated flavoured whey drink

Aysha Sameen
  • Aysha Sameen
  • National Institute of Food Science and Technology, University Of Agriculture Faisalabad, Pakistan.
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Muhammad Rizwan Tariq
  • Muhammad Rizwan Tariq
  • National Institute of Food Science and Technology, University Of Agriculture Faisalabad, Pakistan.
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Nuzhat Huma
  • Nuzhat Huma
  • National Institute of Food Science and Technology, University Of Agriculture Faisalabad, Pakistan.
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Muhammad Issa Khan
  • Muhammad Issa Khan
  • National Institute of Food Science and Technology, University Of Agriculture Faisalabad, Pakistan.
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  •  Accepted: 28 January 2013
  •  Published: 15 February 2013

Abstract

 

Carbonated Flavoured Whey Dink (CFWD) was prepared by blending sugar (8%), stabilizers (that is, carboxy methyl cellulose, carrageenan), colour and flavor (orange red) to liquid whey. The whey drink was subjected to carbonation. The whey drink was evaluated for their physico-chemical and sensory properties till 30 days of refrigerated (4°C) storage. The storage study revealed that fat, lactose, SNF, total solids, acidity and viscosity decreased while pH and total plate count increased with storage period. The significant changes were observed only for fat, lactose, solids-not-fat (SNF), total solids and viscosity. The sensory quality of CFWD containing carragenan was found to be highly acceptable.

 

Key words: Whey, stabilizer, carbonated drink.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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