Power law modeling parameters of shear stress and shear rate relationship of control and soy whey-treated beverages
Sample id
Parameter
K (Pa∙Sn)
n
r2
A
0.0534 ± 0.14e
0.1948 ± 0.04a
0.9815 ± 0.23c
B
0.0405 ± 0.21d
0.2371 ± 0.13b
0.9914 ± 0.06d
C
0.0266 ± 0.03c
0.3126 ± 0.05c
0.9987 ± 0.22e
D
0.0068 ± 0.10b
0.6269 ± 0.21d
0.9492 ± 0.05a
E
0.0041 ± 0.15a
0.8214 ± 0.02e
0.9654 ± 0.03b
The data is presented as mean ± standard deviation (n = 3). For every parameter, the data with small letters as superscripts are significantly different (P < 0.05). A: 0 mL soy whey, 100 mL orange juice); B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice; K: consistency coefficient; n: flow index; r2: correlation coefficient
Declarations
Acknowledgments
The authors are thankful to the Department of Food Science and Technology, University of Kashmir (190006) for providing the necessary facility to conduct the present research work.
The authors declare that there are no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
All relevant data is contained within the manuscript.
Funding
This work is funded by Indian Council of Medical Research [F.N. 5/9/1451/2022-Nut.] The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Tanwar TK, Wagh RV, Mehta N, Malav OP, Kour S, Kumar P. Preparation of functional beverage from whey-based mango juice.J Pharm Innov. 2022;11:4710–6.
Diaz JT, Foegeding EA, Lila MA. Formulation of protein-polyphenol particles for applications in food systems.Food Funct. 2020;11:5091–104. [DOI] [PubMed]
Rather JA, Yousuf S, Ashraf QS, Mir SA, Makroo HA, Majid D, et al. Nutritional and bioactive composition, nutraceutical potential, food and packaging applications of Cydonia oblonga and its byproducts: a review.J Food Compos Anal. 2023;115:105000. [DOI]
Pinto T, Vilela A, Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance.Beverages. 2022;8:33. [DOI]
Rather JA, Akhter N, Ashraf QS, Mir SA, Makroo HA, Majid D, et al. A comprehensive review on gelatin: understanding impact of the sources, extraction methods, and modifications on potential packaging applications.Food Packag Shelf Life. 2022;34:100945. [DOI]
Showkat QA, Rather JA, Jabeen A, Dar BN, Makroo HA, Majid D. Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review.Int J Food Sci Technol. 2021;56:2205–14. [DOI]
do Prado FG, Pagnoncelli MGB, de Melo Pereira GV, Karp SG, Soccol CR. Fermented soy products and their potential health benefits: a review.Microorganisms. 2022;10:1606. [DOI] [PubMed] [PMC]
Azi F, Tu C, Meng L, Zhiyu L, Cherinet MT, Ahmadullah Z, et al. Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium.Food Chem. 2021;342:128225. [DOI] [PubMed]
Troup J. The whole food health advantage: improving health outcomes.Altern Ther Health Med. 2018;24:4–6. [PubMed]
Grace MH, Hoskin R, Xiong J, Lila MA. Whey and soy proteins as wall materials for spray drying rosemary: effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage.LWT. 2021;149:111901. [DOI]
Chua JY, Liu SQ. Soy whey: more than just wastewater from tofu and soy protein isolate industry.Trends Food Sci Technol. 2019;91:24–32. [DOI]
Chourasia R, Phukon LC, Abedin MM, Padhi S, Singh SP, Rai AK. Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products.Bioresour Technol Rep. 2022;19:101144. [DOI]
Mitra P, Nepal K, Tavade P. Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts.Appl Food Res. 2022;2:100195. [DOI]
Dai Y, Zhou J, Wang L, Dong M, Xia X. Biotransformation of soy whey into a novel functional beverage by Cordyceps militaris SN-18.Food Prod Process and Nutr. 2021;3:13. [DOI]
Kumar Y, Dhingra MD. Inventive utilization of soybean whey as beverage.Int J Multidiscip Approach Stud. 2014;1:100–7.
Yadav R, Dhiman P, Siwatch M. Preparation and analysis of physicochemical and organoleptic properties of soy based beverages.Int J Enhanc Res Sci Technol Eng. 2016;5:31–9.
Rather JA, Makroo HA, Showkat QA, Majid D, Dar BN. Recovery of gelatin from poultry waste: characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato.Food Packag Shelf Life. 2022;31:100775. [DOI]
Rather JA, Majid SD, Dar AH, Amin T, Makroo HA, Mir SA, et al. Extraction of gelatin from poultry byproduct: influence of drying method on structural, thermal, functional, and rheological characteristics of the dried gelatin powder.Front Nutr. 2022;9:895197. [DOI] [PubMed] [PMC]
Lee Y. Determination of ascorbic acid in commercial fruit juices using an iodometric titration method.Exped. 2021;11.
Showkat QA, Majid D, Rather JA, Naqash S, Dar BN, Makroo HA. Drying of lotus rhizome slices: influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder.J Food Process Eng. 2022;45:e13954. [DOI]
Bhat NA, Wani IA, Hamdani AM, Masoodi FA. Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate.Radiat Phys Chem. 2020;176:108953. [DOI]
Ashari H, Sadeghi N, Oveisi MR, Hajimahmoudi M. Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice.J Food Saf Hyg. 2021;6:22–7.
Ribeiro GP, de Andrade APC, Daniels J, Seibel NF. Development of soy-based beverages with papaya and mango pulps.Acta Sci Technol. 2014;36:341–7. [DOI]
Rohit I, Chavan K, More R, Parmeshwar W. Studies on healthy fruit based chhana whey beverage by using kiwi (Actinidia deliciosa) fruit extract.J Pharmacogn Phytochem. 2019;8:1650–3.
Sakhale BK, Pawar VN, Ranveer RC. Studies on development of soymilk based mango RTS beverage.Electron J Environ Agric Food Chem. 2012;11:523–8.
Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, et al. Advantages of microfiltration processing of goat whey orange juice beverage.Food Res Int. 2020;132:109060. [DOI] [PubMed]
García-Pérez FJ, Lario Y, Fernández-López J, Sayas E, Pérez-Alvarez JA, Sendra E. Effect of orange fiber addition on yogurt color during fermentation and cold storage.Color Res Appl. 2005;30:457–63. [DOI]
Fagnani R, Puppio AAN, Zanon EO. Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage.Sci Agric. 2018;75:136–43. [DOI]
Escudero-López B, Cerrillo I, Gil-Izquierdo Á, Hornero-Méndez D, Herrero-Martín G, Berná G, et al. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.Int J Food Sci Nutr. 2016;67:779–88. [DOI] [PubMed]
Kulprachakarn K, Chaipoot S, Phongphisutthinant R, Paradee N, Prommaban A, Ounjaijean S, et al. Antioxidant potential and cytotoxic effect of isoflavones extract from thai fermented soybean (Thua-nao).Molecules. 2021;26:7432. [DOI] [PubMed] [PMC]
Castro-López C, Sánchez-Alejo EJ, Saucedo-Pompa S, Rojas R, Aranda-Ruiz J, Martínez-Avila GC. Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage.Heliyon. 2016;2:e00152. [DOI] [PubMed] [PMC]
Khan IT, Nadeem M, Imran M, Ullah R, Ajmal M, Jaspal MH. Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge.Lipids Health Dis. 2019;18:41. [DOI] [PubMed] [PMC]
Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, et al. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6.Funct Foods. 2015;12:33–44. [DOI]
Silva K, Machado A, Cardoso C, Silva FA, Freitas FF. Rheological behavior of plant-based beverages.Food Sci Technol. 2019;40:258–63. [DOI]
Jokar A, Azizi MH. Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties.Food Sci Nutr. 2022;10:1126–34. [DOI] [PubMed] [PMC]
Lopes M, Duarte CM, Nunes C, Raymundo A, Sousa I. Flow Behaviour of Vegetable Beverages to Replace Milk. In: Galindo-Rosales F, Campo-Deaño L, Afonso A, Alves M, Pinho F, editors. Springer Proceedings in Materials. IBEREO 2019: Proceedings of the Iberian Meeting on Rheology. Springer Cham; 2020. pp. 83–7.
Cui Y, Liu J, Han S, Li P, Luo D, Guo J. Physical stability of chestnut lily beverages (CLB): effects of shear homogenization on beverage rheological behavior, particle size, and sensory properties.Foods. 2022;11:3188. [DOI] [PubMed] [PMC]
Tan J, Kerr WL. Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization.J Food Eng. 2015;166:45–54. [DOI]
Chavan RS, Nalawade T, Kumar A. Studies on the development of whey based mango beverage.RRJFPDT. 2015;3:1–6.
Pandey S, Ojha P. Preparation and quality evaluation of mango based whey beverage.JFSTN. 2020;12:59–61. [DOI]
