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March 18, 2026Applied Food ResearchOpen Access

Development and Evaluation of a Mango-Based Whey Drink Using Three Processing Techniques: A Comparative Study of their Bioactive and Nutritional Profiling

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Authors

SPSultana Jannat PomyRJRijawana JahanTMTahalil Mostafa

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Overview

Comparative study evaluates bioactive and nutritional changes in a mango-whey drink, suggesting optimal processing methods for health benefits.

Key Points

  • This research aims to develop a mango-based whey drink and assess the impact of various processing techniques on its bioactive properties and nutritional profile.
  • Developed a drink from mango pulp and milk whey using three processing techniques: microwave processing, ultrasonic treatment, and mild pasteurization.
  • Conducted sensory evaluations to determine the best formulation ratio of whey, mango pulp, and sugar.
  • Analyzed nutritional and bioactive attributes post-processing.
  • Ultrasonic treatment significantly improved fat, carbohydrates, protein, calcium, and antioxidant activity compared to the control.
  • Microwave processing lowered moisture content, while maintaining moderate levels of calcium and vitamin A.
  • Mild pasteurization increased crude fiber and flavonoid content, but resulted in the lowest fat and antioxidant activity.

Cite This Study

Pomy et al. (2026) studied this question.

synapsesocial.com/papers/69ba43384e9516ffd37a43dchttps://doi.org/10.1016/j.afres.2026.101900
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