Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages

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dc.authoridrather, Dr. Jahangir ahmad/0000-0001-5582-139X
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorRather, Jahangir A.
dc.contributor.authorPunoo, Hilal Ahmad
dc.contributor.authorAkhter, Najmeenah
dc.contributor.authorMuzzaffar, Sabeera
dc.contributor.authorKhanday, Firdous Ahmad
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:42Z
dc.date.available2025-03-17T12:27:42Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractIncorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey-fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey-treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey-treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1 degrees B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%-57.01%, 56.35%-56.90%, and 4.84%-47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel-Bulkley character. With the increase in concentration and storage period, both G ' and G '' values decreased considerably (p < .05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content.
dc.description.sponsorshipICMR New Delhi
dc.description.sponsorshipThe authors extend their gratitude to the ICMR New Delhi for providing financial support in conducting the present research work.
dc.identifier.doi10.1002/fsn3.4219
dc.identifier.endpage5871
dc.identifier.issn2048-7177
dc.identifier.issue8
dc.identifier.pmid39139946
dc.identifier.scopus2-s2.0-85194814870
dc.identifier.scopusqualityN/A
dc.identifier.startpage5858
dc.identifier.urihttps://doi.org/10.1002/fsn3.4219
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2404
dc.identifier.volume12
dc.identifier.wosWOS:001231997100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectantioxidant activity
dc.subjectbeverages
dc.subjectshelf life
dc.subjectsoy whey
dc.subjectstorage studies
dc.titleEffect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages
dc.typeArticle

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