Development of an orange juice beverage formulated with oat beta‐glucan and whey protein isolate

BACKGROUND A beverage was developed using beta‐glucan and whey protein isolate (WPI). The sensory attributes and changes of the physiochemical properties (pH value, total acidity, total soluble solids, sugar‐acid ratio, color, viscosity, turbidity, and browning index) of the beverage during 48‐h storage were evaluated by comparison with the commercial product and a blank sample. RESULTS The sweetness, smoothness, and overall acceptance of the developed beverage were similar to the commercial and blank samples. The suspension stability of the developed beverage was significantly better than that of the commercial products. The total acidity of the beverage decreased considerably after 36‐h storage. Regarding color changes, the three samples showed a significant increase in L and b values after 6 h of storage. The viscosity of the developed beverage rose significantly after 24 h of storage. The increase in the concentration of beta‐glucan in the mixed hydrocolloid caused a significant elevation in the levels of viscosity. CONCLUSION The sensory and physicochemical analysis results obtained by the panelists revealed that the developed beverage was acceptable and possessed stable physicochemical attributes. Our present findings indicate that the developed beverage has excellent potential for commercialization. © 2018 Society of Chemical Industry