UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES
Natural juices were prepared by blending whey with natural juices such as banana and muskmelon squashes plus sugar and stabilizers. Whey juices were also prepared using only flavours of orange, strawberry and banana with proper colour for each one. General ingredients, physical properties, and sensa...
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| Format: | Article |
| Language: | English |
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College of Agriculture
2008-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_26776_e39f5e484bd792851cf662bdcf975c20.pdf |
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| _version_ | 1850043379127156736 |
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| author | Riyadh M. Saleem |
| author_facet | Riyadh M. Saleem |
| author_sort | Riyadh M. Saleem |
| collection | DOAJ |
| description | Natural juices were prepared by blending whey with natural juices such as banana and muskmelon squashes plus sugar and stabilizers. Whey juices were also prepared using only flavours of orange, strawberry and banana with proper colour for each one. General ingredients, physical properties, and sensational evaluation were measured as well as the effect of refrigeration for one week. The results showed that natural juices were better than the artificial ones for their higher content of total solid, besides being unaffected by one-week refrigeration. The percentage of the separated ingredients was very limited throughout the storage period and the taste was unchanged. |
| format | Article |
| id | doaj-art-3f48bde4f15b4f228009a0e33ddecd8e |
| institution | DOAJ |
| issn | 1815-316X 2224-9796 |
| language | English |
| publishDate | 2008-09-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-3f48bde4f15b4f228009a0e33ddecd8e2025-08-20T02:55:14ZengCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962008-09-01363697310.33899/magrj.2008.2677626776UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICESRiyadh M. SaleemNatural juices were prepared by blending whey with natural juices such as banana and muskmelon squashes plus sugar and stabilizers. Whey juices were also prepared using only flavours of orange, strawberry and banana with proper colour for each one. General ingredients, physical properties, and sensational evaluation were measured as well as the effect of refrigeration for one week. The results showed that natural juices were better than the artificial ones for their higher content of total solid, besides being unaffected by one-week refrigeration. The percentage of the separated ingredients was very limited throughout the storage period and the taste was unchanged.https://magrj.mosuljournals.com/article_26776_e39f5e484bd792851cf662bdcf975c20.pdf |
| spellingShingle | Riyadh M. Saleem UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES Mesopotamia Journal of Agriculture |
| title | UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES |
| title_full | UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES |
| title_fullStr | UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES |
| title_full_unstemmed | UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES |
| title_short | UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES |
| title_sort | utilizting whey in natural and atrificial juices |
| url | https://magrj.mosuljournals.com/article_26776_e39f5e484bd792851cf662bdcf975c20.pdf |
| work_keys_str_mv | AT riyadhmsaleem utiliztingwheyinnaturalandatrificialjuices |