Abstract

The utilization of fruit and vegetable wastes in the production of functional dairy beverages is one of the effective ways to enhance fiber intake in a diet. In this study, the production of milk-based drinks containing carrot pomace (CP), as a dietary fiber source, was evaluated. CP was added into low-fat sterilized milk to create 2, 4, and 6 % (w/w) CP-fortified milk drink using high methoxyl pectin (0, 0.05, 0.1, and 0.15 % w/w) as a stabilizer. Our results implied that CP altered the color of milk, making it darker and more red/yellow, increased its apparent viscosity from 11.6 to 16.15 m Pa.s, acidity (from 0.17 to 0.19 %), soluble solids (from 8.25 to 9.90° BX), and promoted sedimentation, while, significantly reduced negative charges from −42.45 to −21.45 mV. It observed that 0.1 % of pectin has the potential to stabilize the carrot pomace-milk drink and reduce the sedimentation of particles, which made the drinks a vehicle for delivering a higher level of dietary fiber and phytochemicals (carotenoids and vitamins). Afterward, the effect of pectin (0 and 0.1 %) on drink stability containing CP (4 %) during 8 days of cold storage was investigated at regular intervals. No significant changes were observed in the physicochemical properties of treatments, concerning the acidity, turbidity, color, physical stability, and ζ-potential over time. The results indicated that a reversible phase separation occurred in the beverage samples, induced by decreased ζ-potential during the period. Also, a slight loss in total carotenoid content of samples from 31.20 to 23.18 mg ß-carotene l −1 was found with the prolonged storage time. Sensory analysis revealed a similar consumer preference in terms of sensory attributes (color, flavor, aroma, and mouthfeel) for both treatments. Therefore, producing a stable functional milk drink containing 4 % CP could be feasible and applicable in food industry.

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