Development of Guava Probiotic Dairy Beverages : Application of Mathematical Modelling between Consumer Acceptance Degree and Whey Ratio

Authors(2) :-Hamad M. N. F., M. K. El-Nemr

Twenty One guava probiotic dairy beverages (Lactobacillus aciophilus LA-5 "2% vol/vol" "T1", Bifidobacterium bavidium "2% vol/vol" "T2" and Lactobacillus aciophilus LA-5 "1% vol/vol" and this ratio in Bifidobacterium bavidium "T3") were produced using 0, 20, 35, 50, 65, 80 and 100% (vol/vol) (unsalted whey) which is a product of Ras cheese manufacturing in their formulations and the same percentage interchangeably with cow's milk. The adding of whey had effected on pH values in T1 treatments. The highest pH values (5.039 to 5.173) recorded in the T2 treatments, while less values (4.083 to 4.246) recorded in T1 treatments, but in "T3 treatments" were a medium values (4.313-4.627±0.012). The effect of adding whey on counts of B. bavidium in "T2" treatments and L. aciophilus in "T2 and "T3" treatments were highly significant (p?0.001), while, non-significant effect (p=0.609) of adding whey was showed on B. bavidium ("T3" treatments). In T1, T2 and T3 treatments, the higher values of consumer acceptance degree were 7.267, 7.567 and 7.767 out (9), respectively at 35% whey, while lower values 5 was showed at 0% and 80% whey in T1 treatments, and (3.233 and 3.867) at 100% whey in T2 treatments" and T3 treatments. Mathematical Modelling was created to describe the relationship between consumer acceptance degree (C) and the whey ratio (W) at each type of the previously mentioned starters. Sinusoidal modelling was resulted with a standard error ranging between (0.38 or 0.40). This study is utilized to improve the product, the production of quality products, different consumer degrees and use of dairy wastes "whey", giving an economic value.

Authors and Affiliations

Hamad M. N. F.
Dairy Department, Damietta University/Faculty of Agriculture, Damietta, Egypt
M. K. El-Nemr
Agricultural Engineering Department, Damietta University/Faculty of Agriculture, Damietta, Egypt

Guava, Mathematical Modelling, Probiotic, Consumer Acceptance Degree

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Publication Details

Published in : Volume 1 | Issue 5 | November-December 2015
Date of Publication : 2015-12-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 186-193
Manuscript Number : IJSRST151544
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Hamad M. N. F., M. K. El-Nemr, " Development of Guava Probiotic Dairy Beverages : Application of Mathematical Modelling between Consumer Acceptance Degree and Whey Ratio", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 5, pp.186-193, November-December-2015.
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