Production of low calories highly antioxidant thirst - quenching fruit belerage using milk permeate [electronic resource].

Includes reference.

Penneate poses a major threat to environmental and human health, for which an effective and permanent solution is urgently needed. To overcome this problem, a better alternative is subjecting permeate to processes through which value added products can be manufactured. Thus the objective of this study was to produce a low calorie highly antioxidant thirst-quenching fruit beverage using milk permeate. Guava, kumquat, cantaloupe and pomegranate juiqes were prepared and stored at -20 C until use. Fruit beverages were prepared using the permeate and fruit juices at different ratios of (juice: permeate) 1:2 Guava, 1:2 Kumquat, 1.25:1 Pomegranate aI1d 0.75:1 Cantaloupe. The control was 12% sucrose for guava, cantalqupe and pomegranate beverages while 15% was desired for kumquat beverages. Natreen and Kandisin, as calories free sweeteners, were added individually in equivalence to the control (sucrose). Prepared beverages were chemically analyzed and organoleptically evaluated when fresh and every 5 days until 30 days. The use of sweeteners lead to decrease in the total energy to about the third. Sweeteners gave higher color index values than the contml in all beverages. Generally, the polyphenol reduction (%) was more pronounced in the control (sucrose) in all fruits then the other treatments (sweeteners). The highest total score for sensory evpluation was recorded for fresh beverages and then decreased by storpge. No significant differences in sensory evaluation were noticed between the control and the sweeteners in the same type of fruit beverage.

Summary in Arabic.

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