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The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid concentration than BC and CC. Also, the highest total phenolic contents (TPC), total flavonoid contents (TFC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were recorded in PC, while maximum β -carotene and anthocyanin were found in CC and PC. In the case of prepared functional beverages, the pomegranate concentrate-whey beverage (PCWb) exhibited the maximum ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid contents that beetroot concentrate-whey beverage (BCWb) and carrot concentrate-whey beverage (CCWb). The highest TPC (27.3 mg GAE/100 mL), TFC (13.3 mg QE/100 mL), DPPH (41 %), and FRAP (101.3 μmol TE/100 mL) were found in PCWb than BCWb and CCWb. Sensory evaluation outcomes reported PCWb for better taste, color, and overall acceptability. Conclusively, the current study reported that PC is the best choice for value addition in ready-to-drink functional beverages, and future research is required to evaluate its storage stability and health-promoting activities. • Pomegranate, beetroot and carrot concentrates are viable sources of ash and minerals. • Fruit concentrates addition in whey beverages enhanced phenolics, flavonoids & antioxidants. • The highest β -carotene & anthocyanins were recorded in carrot and pomegranate concentrates. • Pomegranate concentrate whey beverage exhibited better acceptability & sensorial features.
Saleem et al. (Wed,) studied this question.