Abstract
For studying antioxidants, sugars and organic acids compositions and their impact on Sourness Index (SI) and Total Sweetness Index (TSI), beverages were produced by blending Ricotta-cheese whey (RCW), by-product of Ricotta cheese production, with fruit juices. Pear-RCW had higher malic acid and sorbitol, blueberry-RCW higher citric acid, total phenolics and anthocyanin pigments, apple-RCW higher sucrose and fructose, and strawberry-RCW higher glucose. Blueberry-RCW had the highest SI and the lowest TSI, while apple-RCW had the lowest SI and the highest TSI. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:blueberry (50:50) blend (‘Red’ type).
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