Abstract

PREPARE A FUNCTIONAL DRINK OF ACID WHEY FORTIFIED WITH BEET JUICE AS A NATURAL SOURCE OF IRON AND FOLIC ACID

Ali M. Ali*, Mazen Aldarf and Walaa Ibrahim

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Abstract

Background: Nowadays, functional food are the most consumed products and became over widespread in the world as a part of healthy lifestyle as a supportive care and preventive of disease. Objective: the aim of this study was development a healthy and nutritious whey– based drink, fortified with beetroot juice as a natural source of important vitamins (such as folic acid and vitamin C) and minerals (such as iron and potassium), as a novel procedure to increase natural folic acid and iron levels in the drink. Method: A mixing ratio of acid whey and beetroot juice was used (1:1) and the physicochemical properties of the prepared drink (pH), (Brix) and the content of folic acid and iron were evaluated, as well as a sensory evaluation was conducted in terms of taste, smell, texture, color and consumer acceptance. Results: The prepared drink showed good physicochemical and sensory properties (Brix = 13.3%, pH 3.94, folic acid (286 μg/100ml) and iron (1.37 mg/100 ml)), also high acceptability. Therefore, as a result of increasing interest in the nutritional value and potential health benefits of food, whey- based beverages can be nutritious and interesting products in today's developing functional food markets, also can be used in supplement of diet programs, especially to pregnant and lactating mothers, to prevent anemia and folate deficiency which can cause neural tube defects and other related diseases.

Keywords: Functional drink; Acid whey; Beetroot; Folic acid; Iron.