Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 2 / 2014

Jaworska, G. – Grega, T. – Sady, M. – Bernaś, E. – Pogoń, K.
Quality of apple-whey and apple beverages over 12-month storage period
Journal of Food and Nutrition Research, 53, 2014, No. 2, s. 117-126

Krystyna Pogoń, Department of Fruit, Vegetable and Mushroom Technology, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Tel.: +48 12 6624754; fax: +48 12 6624757, e-mail:

Summary: Whey-based apple beverages may provide an interesting alternative to other beverage products available on the market but stability of those products has not been established. The present work provides a qualitative comparison of apple and apple-whey beverages over a 12-month storage period. The beverages contained 12% of extract, of which 50% was apple concentrate, and apple-whey beverages contained acid whey. The levels of dry matter, extract, ash, protein and total acidity did not change during the storage period. There were decreases of between 6% and 93% in the concentration of saccharose, lactose, polyphenols and vitamin C, as well as in antioxidant activity and selected colour parameters. There were significant differences between apple and apple-whey beverages in their sensory assessment, both in the 5-point scale analysis and in descriptive flavour analysis. The sensory qualities of beverages decreased significantly during the storage period.

Keywords: apple; whey; beverages; antioxidants; vitamins; sensory analysis

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