Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4513
Title: Storage stability and shelf life of whey-apple beverage
Authors: Fidawi, Noura Ibrahim Al
Advisors: Serhan, Mireille 
Subjects: Fruit juices--Storage
Fruit juices--Shelf-life dating
Whey products
Apple juice--Storage
Apple juice--Shelf-life dating
Issue Date: 2018
Abstract: 
This study aimed on the storage stability and shelf life of a whey-apple beverage. The latter was reproduced with the enrichment of apple concentrate and probiotic bacteria (thermophilic yoghurt culture - Lactobacillus delbruckii YC 381), without any heat treatment, obtaining a functional whey-apple beverage with remarkable characteristics. Storage stability and shelf life of the product was studied at 4˚C, 20˚C, and 40˚C up to 60 days. Physicochemical and microbiological results of each sample indicated different quality factors and characteristics depending on the temperature and storage period. Vitamin C, phenols, and proteins values in beverage were the highest up to 15 days of storage at 4˚C. The results provide the foundation for commercial development of such an important product to consumer health.
Description: 
Includes bibliographical references (p. 41-46).

Supervised by Dr. Mireille Serhan.
URI: https://scholarhub.balamand.edu.lb/handle/uob/4513
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Thesis
Appears in Collections:UOB Theses and Projects

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