ASSESSMENT OF QUALITY AND SAFETY ATTRIBUTES OF GUAVA-WHEY FUNCTIONAL BEVERAGE DURING STORAGE
Guava belongs to the myrtaceae family. The fruit is the main source for fiber, vitamin C, vitamin A & vitamin B (thiamine and niacin) with some amount of other minerals. Milk whey, usually have high levels of lactose and other bioactive components. Blending guava pulp and whey from milk is an ef...
Saved in:
Published in | NeuroQuantology Vol. 21; no. 5; p. 1248 |
---|---|
Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Bornova Izmir
NeuroQuantology
01.01.2023
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Guava belongs to the myrtaceae family. The fruit is the main source for fiber, vitamin C, vitamin A & vitamin B (thiamine and niacin) with some amount of other minerals. Milk whey, usually have high levels of lactose and other bioactive components. Blending guava pulp and whey from milk is an effective way to develop a functional beverage which may be helpful in preventing chronic diseases like cancer, cardiovascular diseases, HIV etc. and a good source of nutrients for consumers from both guava and whey at the same time. In this study, guava-whey, functional beverage was developed and quality and safety attributes of guava-whey, functional beverage were analyzed for different parameters like vitamin C content, microbial level, protein content, total soluble solids, titrable acidity and pH during three months’ storage with 15 days’ intervals. The obtained data from different parameters was then statistically analyzed. The results indicated that pH of developed beverage showed a decreasing trend and ranged from 3.63 – 6.65 for different treatments while titratable acidity showed an increasing trend and ranged from 0.17 to 0.93 during the 3-month storage interval. Total soluble solids slowly increase during storage and ranged from 7.3 to 22.7 for different treatments while ascorbic acid content and protein percentage showed a declined trend with their values ranging from 0.9 to 30.3 and 1.06 to 0.20 respectively during storage for all treatments. Microbial level including TPC (1.93 to 2.53 log cfu/ml) and yeast and mold count (0.26 to 1.35) also increases during 90 days of storage. Regarding the sensory properties of developed functional beverage, Treatment T2 with 75 % of whey and 25% Guava pulp showed best sensory properties and remained overall acceptable for whole period of storage. Key words: Functional beverages, Guava- whey, fruit & vegetables |
---|---|
AbstractList | Guava belongs to the myrtaceae family. The fruit is the main source for fiber, vitamin C, vitamin A & vitamin B (thiamine and niacin) with some amount of other minerals. Milk whey, usually have high levels of lactose and other bioactive components. Blending guava pulp and whey from milk is an effective way to develop a functional beverage which may be helpful in preventing chronic diseases like cancer, cardiovascular diseases, HIV etc. and a good source of nutrients for consumers from both guava and whey at the same time. In this study, guava-whey, functional beverage was developed and quality and safety attributes of guava-whey, functional beverage were analyzed for different parameters like vitamin C content, microbial level, protein content, total soluble solids, titrable acidity and pH during three months’ storage with 15 days’ intervals. The obtained data from different parameters was then statistically analyzed. The results indicated that pH of developed beverage showed a decreasing trend and ranged from 3.63 – 6.65 for different treatments while titratable acidity showed an increasing trend and ranged from 0.17 to 0.93 during the 3-month storage interval. Total soluble solids slowly increase during storage and ranged from 7.3 to 22.7 for different treatments while ascorbic acid content and protein percentage showed a declined trend with their values ranging from 0.9 to 30.3 and 1.06 to 0.20 respectively during storage for all treatments. Microbial level including TPC (1.93 to 2.53 log cfu/ml) and yeast and mold count (0.26 to 1.35) also increases during 90 days of storage. Regarding the sensory properties of developed functional beverage, Treatment T2 with 75 % of whey and 25% Guava pulp showed best sensory properties and remained overall acceptable for whole period of storage. Key words: Functional beverages, Guava- whey, fruit & vegetables |
Author | Ali, Wasif Inam-ur-Raheem, Muhammad Raza, Ali Kanza Tahir Ahmad, Tanveer Muhammad Hamdan Rashid Hasan, Ali Zulqarnain, Muhammad |
Author_xml | – sequence: 1 givenname: Tanveer surname: Ahmad fullname: Ahmad, Tanveer – sequence: 2 givenname: Muhammad surname: Inam-ur-Raheem fullname: Inam-ur-Raheem, Muhammad – sequence: 3 givenname: Muhammad surname: Zulqarnain fullname: Zulqarnain, Muhammad – sequence: 4 givenname: Ali surname: Hasan fullname: Hasan, Ali – sequence: 5 givenname: Wasif surname: Ali fullname: Ali, Wasif – sequence: 6 fullname: Muhammad Hamdan Rashid – sequence: 7 givenname: Ali surname: Raza fullname: Raza, Ali – sequence: 8 fullname: Kanza Tahir |
BookMark | eNqNjksKwjAYhIMo-LyCBFw3_klNrcuoaQ1oik2iCEJxURcirVq9vy14AFczw3wM00ftoixyhMYUyCyE2XxaPAkD5hNGCSd6zxijlLdQj_rge5xy6KJ-Vd0A-BwWQQ-dhTHSmJ3UFicR3juxVfaEhV5jIyLZWGtTtXRWmgaInTgI77iRJxw5vbIq0WKLl_IgUxFLvHap0jE2NmniEHWul3uVj346QJN6crXxHq_y-cmrd3YrP6-irjK2AAhCCOqb_1FfDNVCOg |
ContentType | Journal Article |
Copyright | Copyright NeuroQuantology 2023 |
Copyright_xml | – notice: Copyright NeuroQuantology 2023 |
DBID | 3V. 7X7 7XB 88G 8FE 8FG 8FI 8FJ 8FK ABUWG AFKRA ARAPS AZQEC BENPR BGLVJ CCPQU DWQXO FYUFA GHDGH GNUQQ HCIFZ K9. M0S M2M P5Z P62 PQEST PQQKQ PQUKI PRINS PSYQQ Q9U |
DOI | 10.48047/nq.2023.21.5.NQ222115 |
DatabaseName | ProQuest Central (Corporate) Proquest Health & Medical Complete ProQuest Central (purchase pre-March 2016) Psychology Database (Alumni) ProQuest SciTech Collection ProQuest Technology Collection Hospital Premium Collection Hospital Premium Collection (Alumni Edition) ProQuest Central (Alumni) (purchase pre-March 2016) ProQuest Central (Alumni) ProQuest Central Advanced Technologies & Aerospace Database (1962 - current) ProQuest Central Essentials AUTh Library subscriptions: ProQuest Central Technology Collection ProQuest One Community College ProQuest Central Health Research Premium Collection Health Research Premium Collection (Alumni) ProQuest Central Student SciTech Premium Collection ProQuest Health & Medical Complete (Alumni) Health & Medical Collection (Alumni Edition) Psychology Database (ProQuest) Advanced Technologies & Aerospace Database ProQuest Advanced Technologies & Aerospace Collection ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Academic ProQuest One Academic UKI Edition ProQuest Central China ProQuest One Psychology ProQuest Central Basic |
DatabaseTitle | ProQuest One Psychology ProQuest Central Student Technology Collection ProQuest Advanced Technologies & Aerospace Collection ProQuest Central Essentials ProQuest Health & Medical Complete (Alumni) ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest Central China ProQuest Central Health Research Premium Collection Health and Medicine Complete (Alumni Edition) ProQuest Central Korea Advanced Technologies & Aerospace Collection ProQuest Central Basic ProQuest One Academic Eastern Edition ProQuest Hospital Collection ProQuest Technology Collection Health Research Premium Collection (Alumni) ProQuest Psychology Journals (Alumni) ProQuest SciTech Collection ProQuest Hospital Collection (Alumni) Advanced Technologies & Aerospace Database ProQuest Health & Medical Complete ProQuest Psychology Journals ProQuest One Academic UKI Edition ProQuest One Academic ProQuest Central (Alumni) |
DatabaseTitleList | ProQuest One Psychology |
Database_xml | – sequence: 1 dbid: 8FG name: ProQuest Technology Collection url: https://search.proquest.com/technologycollection1 sourceTypes: Aggregation Database |
DeliveryMethod | fulltext_linktorsrc |
EISSN | 1303-5150 |
GroupedDBID | --- 123 29N 2WC 3V. 7X7 7XB 8FE 8FG 8FI 8FJ 8FK ABUWG ACIHN ADBBV AEAQA AENEX AFKRA AHMBA ALIPV ALMA_UNASSIGNED_HOLDINGS ARAPS AZQEC BENPR BGLVJ BPHCQ BVXVI CCPQU DWQXO E3Z ESX FYUFA GNUQQ GX1 HCIFZ HMCUK IAO IEA K9. KWQ M2M M~E OK1 P62 P6G PQEST PQQKQ PQUKI PRINS PROAC PSYQQ PV9 Q9U RZL TR2 UKHRP XSB |
ID | FETCH-proquest_journals_29006806303 |
IEDL.DBID | BENPR |
IngestDate | Fri Sep 13 03:16:02 EDT 2024 |
IsPeerReviewed | false |
IsScholarly | true |
Issue | 5 |
Language | English |
LinkModel | DirectLink |
MergedId | FETCHMERGED-proquest_journals_29006806303 |
PQID | 2900680630 |
PQPubID | 2035897 |
ParticipantIDs | proquest_journals_2900680630 |
PublicationCentury | 2000 |
PublicationDate | 20230101 |
PublicationDateYYYYMMDD | 2023-01-01 |
PublicationDate_xml | – month: 01 year: 2023 text: 20230101 day: 01 |
PublicationDecade | 2020 |
PublicationPlace | Bornova Izmir |
PublicationPlace_xml | – name: Bornova Izmir |
PublicationTitle | NeuroQuantology |
PublicationYear | 2023 |
Publisher | NeuroQuantology |
Publisher_xml | – name: NeuroQuantology |
SSID | ssj0057096 |
Score | 4.5047197 |
Snippet | Guava belongs to the myrtaceae family. The fruit is the main source for fiber, vitamin C, vitamin A & vitamin B (thiamine and niacin) with some amount of other... |
SourceID | proquest |
SourceType | Aggregation Database |
StartPage | 1248 |
SubjectTerms | Ascorbic acid Beverages Functional foods & nutraceuticals Guava Lactose Microorganisms Nutrients Parameters Proteins Quality assessment Safety Thiamine Vitamin C Whey |
Title | ASSESSMENT OF QUALITY AND SAFETY ATTRIBUTES OF GUAVA-WHEY FUNCTIONAL BEVERAGE DURING STORAGE |
URI | https://www.proquest.com/docview/2900680630/abstract/ |
Volume | 21 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1bS8MwFD7s8uKLKCpe5gjoa9ul1_VJ0i1dJ9rp2s4NhJFefOyczv9vztrig7CXkJAQwknyncO5AtyLQaFTo3AUKbsWipnSHBVNrpK6Q0z1YhviAwOcn0M7SMzHpbVsQdDEwqBbZYOJe6DONxnqyDXd3ZeJsI2BJlLUAmQ77eFzq2D9KLSz1sU02tDVqYkG267Hw5d5g8qWI2X1KkLYHA5MRyu3KlYOV3WqWmr4KtkkpdY_QN5zGf8EjmvxkLDqPk-hVZRn8M4iRD1Mu09mPpFC6NM0XhEWjknEfI7dOJ5PvSTmES6YJGzBlLeAr4ifhKMq3S3x-ILP2YSTcYIeECSKZzg8hzu5xShQmiOt6-f1vf4jhnEBnXJTFpdALGFnRubIf-QWJs1TkUlOlNuurueGsIV7Bb1DO10fnr6BI6RXpX3oQWf39VPcSn68S_vQdpaObIf-pF-T_RfJj4pQ |
link.rule.ids | 315,786,790,12083,12792,21416,27957,27958,31754,33408,33779,43345,43635,43840 |
linkProvider | ProQuest |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3dT8IwEL8oPuiL0ajxA7WJvm6wtdvYkymwMRRGZBtCYrLsoz4OEfz_7W1DH0x4a9Pm0lzbu1-v9wHwmLSFrlFhKRK7CoWlWo6GJltJ7Q6mejFp8oEBzmPf9CL2PDfmtcFtXbtVbmViKajzZYY28pZul2UiTNp--lwpWDUKf1frEhr7cMAoZejSZ81_H1yGJfF5FRXMOm1mtYqVitXCVV1TDdV_lapR04x_QrjULO4JHNeQkPBqD09hTxRn8M4DlHSYap9MXCKB52gYLgj3-yTgroPNMJwOu1HoBDhhEPEZV948Z0HcyO9VKW5J15k5Uz5wSD9CrwcShBPsnsODJNHzlO2S4vpIreM_BtALaBTLQlwCMRIzo5kl744tmJanSSa1T27aup7TxEzsK2juonS9e_geDr1wPIpHQ__lBo6Qd5X1oQmNzde3uJX6eJPelUz_AW4jhlA |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=ASSESSMENT+OF+QUALITY+AND+SAFETY+ATTRIBUTES+OF+GUAVA-WHEY+FUNCTIONAL+BEVERAGE+DURING+STORAGE&rft.jtitle=NeuroQuantology&rft.au=Ahmad%2C+Tanveer&rft.au=Inam-ur-Raheem%2C+Muhammad&rft.au=Zulqarnain%2C+Muhammad&rft.au=Hasan%2C+Ali&rft.date=2023-01-01&rft.pub=NeuroQuantology&rft.eissn=1303-5150&rft.volume=21&rft.issue=5&rft.spage=1248&rft_id=info:doi/10.48047%2Fnq.2023.21.5.NQ222115 |