Utilization the Liquid Acidic Whey and Roselle Calyces Extract (Hibiscus sabdariffa L.) in Water Ice

M. Salieh Al Fayadh, Hassan

	Utilization the Liquid Acidic Whey and Roselle Calyces Extract (Hibiscus sabdariffa L.) in Water Ice
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 17, Issue 2, 2017, Pages 252-259
Author
Hassan M. Salieh Al fayadh
Abstract
The study aimed to exploit the liquid acidic whey as by-product of soft cheese industry ,from the powdered milk, in water ice manufacturing as a substitute of water in preparing the mixtures also boosting the product of Roselle extract as a source of taste and natural color and take advantage of its nutritional value, The water ice treatment (The control) was prepared by mixing 65% water with 15% Roselle extract, 20% sugar, 0.3 % citric acid and 0.5% stabilizer. The treatments were prepared by adding acidic whey at 70, 65 and 60 % in additional to adding Roselle extract at 10, 15 and 20% respectively. The results showed that the adding of liquid acidic whey led to increase the total soluble solids, pH and specific weight in the mixture, while the overrun ratio was increased with decrease of specific weight in the product extrusive with the proportion of added liquid acidic whey. The treatment of adding 70% acidic whey and 10% Roselle extract got the highest degree of sensory evaluation. From that we conclude possibility of using the liquid acidic whey as a substitute for water in ice water manufacture, where the study showed that acidic whey improved the characteristics of the product in particular the overrun ratio and sensory characteristics. The conclusion from that is the possibility of using liquid acidic whey in water ice manufacture in liquid form without an additional economic cost, even if found it will be very few.
Keywords
Overrun; Acid whey; Roselle extract; Water ice

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