Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters
Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-bas...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/6688945 |
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| author | Farzana Siddique Ashiq Hussain Amer Ali Mahdi Mansoor Hassan Saima Noreen Tahira Siddique Syeda Ayesha Batool Shazia Yaqub Faiza Iftikhar Gorsi Samina Kauser Haya Fatima Sameh A. Korma |
| author_facet | Farzana Siddique Ashiq Hussain Amer Ali Mahdi Mansoor Hassan Saima Noreen Tahira Siddique Syeda Ayesha Batool Shazia Yaqub Faiza Iftikhar Gorsi Samina Kauser Haya Fatima Sameh A. Korma |
| author_sort | Farzana Siddique |
| collection | DOAJ |
| description | Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages. |
| format | Article |
| id | doaj-art-64517be6ef5c47babdb46be92ed809a5 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-64517be6ef5c47babdb46be92ed809a52025-08-20T03:34:24ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/6688945Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory ParametersFarzana Siddique0Ashiq Hussain1Amer Ali Mahdi2Mansoor Hassan3Saima Noreen4Tahira Siddique5Syeda Ayesha Batool6Shazia Yaqub7Faiza Iftikhar Gorsi8Samina Kauser9Haya Fatima10Sameh A. Korma11Institute of Food Science and NutritionInstitute of Food Science and NutritionDepartment of Food Science and NutritionInstitute of Food Science and NutritionInstitute of Food Science and NutritionUniversity of Agriculture FaisalabadUniversity of Agriculture FaisalabadInstitute of Food Science and NutritionInstitute of Food Science and NutritionInstitute of Food Science and NutritionPir Mehr Ali Shah Arid Agriculture UniversityDepartment of Food ScienceFoods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.http://dx.doi.org/10.1155/2024/6688945 |
| spellingShingle | Farzana Siddique Ashiq Hussain Amer Ali Mahdi Mansoor Hassan Saima Noreen Tahira Siddique Syeda Ayesha Batool Shazia Yaqub Faiza Iftikhar Gorsi Samina Kauser Haya Fatima Sameh A. Korma Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters Journal of Food Quality |
| title | Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters |
| title_full | Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters |
| title_fullStr | Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters |
| title_full_unstemmed | Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters |
| title_short | Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters |
| title_sort | comparison of chemically treated pasteurized and microwave treated at different time durations chia seeds added to mango whey beverage during different storage periods for physicochemical and sensory parameters |
| url | http://dx.doi.org/10.1155/2024/6688945 |
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