Document Type : Original research paper
Authors
1
Department of Dairy Science and Technology, Faculty of Agriculture, Beni-suef University, Egypt
2
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt
3
Department of Pediatrics, Faculty of Medicine, Tanta University, Egypt
4
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Egypt
Abstract
Milk and egg consumption are recommended during childhood due to their nutritional value, especially the high-quality proteins. Flavored milk beverages have a high preference among consumers, particularly among children. This study aimed to produce flavored dairy beverages enriched with pasteurized egg white at different levels to enhance protein percentage and nutrient value, and to study the chemical, microbial characteristics, and sensory attributes of these beverages. Three types of flavored milk beverages (vanilla, apple, and cocoa) were prepared with different egg white percentages (30%, 50%, and 70% w/w) those are T1, T2, and T3 respectively. The results of this study showed that increasing the egg white percentage significantly (p ≤ 0.05) increased the protein% and decreased the fat%. Increasing the egg white percentage also increased the pH values and decreased the total bacterial count. Moreover, sensory evaluation of samples showed that the consumers’ acceptance decreased after 50% added egg white. Control and T1 (30% egg white) vanilla beverage had the highest smell and taste, color, and appearance scores, while the T3 (70% egg white) apple beverage had the lowest smell and taste scores along with color and appearance scores. The body and consistency scores show no significant difference between treatments in vanilla and apple beverages, while the T3 sample of the cocoa beverage had the lowest body and consistency scores of all treatments.
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