Abstract
This study was conducted to produce and evaluate probiotic whey beverage during cold storage for 21 days. Five mixes of probiotic drinks were formulated for sweet whey (SW) and black mulberry (BM) juice. Physiochemical and microbiological properties as well as organoleptic evaluation were determined during cold storage at 4±1°C. The obtained results indicated that acidity of beverage treatments was gradually increased during cold storage. Meanwhile, the pH values and total phenolic contents were decreased gradually during cold storage. On the other hand, the antioxidant activity was increased by increasing the percentage of black mulberry juice; however, it was decreased during cold storage. Results clearly indicated that the viability of L. rhamnosus GG & Bifidobacterium animalis ssp. lactis Bb-12 remained high up to 14 days then started to decline. Sensory properties of all samples were accepted while SWBM3 (25% whey with 75% BM juice) gained the highest organoleptic scores. Our results showed a high pot
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