Utilization of whey proteins in beverages using Baobab (Adansonia digitata L.), Roselle (Adansonia digitata L.) and Doum (Hyphaene thebaica) fruits

Figures (2) Tables (6)

Figure 1.
Variations of the microbiological loads of whey proteins beverages using different types and concentrations of fruits.
Figure 2.
Variations of the sensory characteristics of whey proteins beverages using different fruits.

Parameters	Plain whey proteins	Whey enriched with Baobab juice	Whey enriched with Roselle juice	Whey enriched with Doum juice
Fat (%)	1.03^a	0.71^b	0.36^c	0.93^a
Protein (%)	4.45^b	1.41^c	5.79^a	5.33^ab
SNF (%)	8.59^c	17.98^a	15.40^b	16.39^ab
Lactose (%)	4.78^d	16.36^a	8.30^c	9.99^b
Acidity (%)	0.48^b	0.38^c	0.30^d	0.58^a
Means with the same superscripts letters in the same column are not significantly different (p > 0.05).

Table 1.

Effect of fruits type on the chemical composition of whey proteins beverages.

Parameters	Concentrations (%)	Fat (%)	Protein (%)	SNF (%)	Lactose (%)	Acidity (%)
Plain whey proteins	−	1.03	4.45	8.59	4.48	0.48
Whey enriched with Baobab juice	30:70	−	0.17	18.48	17.93	0.50
	50:50	2.13	0.36	18.00	17.16	0.37
	70:30	−	3.69	17.14	13.98	0.28
Whey enriched with Roselle juice	30:70	0.23	5.81	8.31	8.43	0.19
	50:50	0.17	5.81	12.31	8.31	0.33
	70:30	0.14	5.74	15.38	8.25	0.34
Whey enriched with Doum juice	30:70	0.26	6.46	17.09	9.24	0.28
	50:50	0.25	6.29	16.26	8.42	0.17
	70:30	0.08	3.24	15.81	8.25	0.10

Table 2.

Comparison of the chemical composition of whey proteins beverages using different type and concentration of fruits.

Parameters	Whey enriched with Baobab juice	Whey enriched with Roselle juice	Whey enriched with Doum juice
Vitamin C (mg/100 mL)	140.93^a	91.28^c	129.28^b
Phosphorus (mg/100 mL)	0.90^b	1.29^a	0.94^b
Calcium (mg/100 mL)	1.23^b	8.50^a	0.93^c
Means bearing similar superscripts letters in the same column are not significantly different (p > 0.05).

Table 3.

Effect of fruit types on vitamin C and some minerals contents of whey proteins beverages.

Parameters	Concentrations (%)	Vitamin C (mg/ 100 mL)	Phosphorus (mg/ 100 mL)	Calcium (mg/ 100 mL)
Whey enriched with Baobab juice	30:70	167.22	0.87	0.70
	50:50	166.39	0.59	1.40
	70:30	89.19	0.55	1.60
Whey enriched with Roselle juice	30:70	56.24	1.23	2.30
	50:50	101.23	1.85	2.30
	70:30	116.25	2.11	0.90
Whey enriched with Doum juice	30:70	156.17	0.73	1.30
	50:50	139.44	0.98	0.80
	70:30	92.22	1.13	0.70

Table 4.

Effect of fruits type and concentration on the vitamin C and some minerals contents of whey proteins beverages.

Parameters	Concentrations (%)	Total violet bacterial count	Lactic acid bacterial count
Whey proteins before heat treatment (Control A)		5.10	3.72
Whey proteins after heat treatment (Control B)		2.58	2.49
Whey enriched with Baobab juice	30:70	3.69	2.99
	50:50	4.24	3.06
	70:30	3.26	3.00
Whey enriched with Roselle juice	30:70	3.28	3.17
	50:50	4.65	3.12
	70:30	3.27	3.07
Whey enriched with Doum juice	30:70	2.67	2,53
	50:50	3.09	3.48
	70:30	2.67	2.53

Table 5.

Effect of fruits type and concentration on the microbiological loads of whey proteins beverages.

Fruit juice	Concentrations (%)	Color	Flavor	Taste
Whey proteins enriched with Baobab juice	30:70	1.70	2.60	2.30
	50:50	1.50	2.20	2.50
	70:30	2.50	2.60	1.60
Whey proteins enriched with Roselle juice	30:70	2.10	1.80	2.25
	50:50	1.80	2.45	2.45
	70:30	1.95	2.25	2.25
Whey proteins enriched with Doum juice	30:70	1.20	2.25	2.65
	50:50	1.45	2.25	3.00
	70:30	2.30	2.10	2.50

Table 6.

Comparison of the sensory characteristics of whey proteins beverages using different types and concentrations of fruits.