- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
UTILIZTING WHEY IN NATURAL AND ATRIFICIAL JUICES | ||
| Mesopotamia Journal of Agriculture | ||
| Article 9, Volume 36, Issue 3, 2008, Pages 69-73 PDF (0 K) | ||
| DOI: 10.33899/magrj.2008.26776 | ||
| Author | ||
| Riyadh M. Saleem | ||
| Abstract | ||
| 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. | ||
|
Statistics Article View: 516 PDF Download: 348 |
||