{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:27:46Z","timestamp":1760146066897,"version":"build-2065373602"},"reference-count":55,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T00:00:00Z","timestamp":1726617600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Romanian Executive Unit for Financing Higher Education, Research, Development and Innovation","award":["PN-III-P2-2.1-CI-2018-0930"],"award-info":[{"award-number":["PN-III-P2-2.1-CI-2018-0930"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Dairy"],"abstract":"<jats:p>Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple\u2013red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey\u2019s less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v\/v), were subjected to sensory analysis. The one with a 20:80 v\/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g\/100 mL fat, 1.07 g\/100 mL protein, 0.56 g\/100 mL ash, 9.90 g\/100 mL carbohydrate, total soluble solids of 11.69 \u00b0Brix, an energy value of 54.44 kcal\/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg\/mL betacyanins, 0.86 mg\/mL betaxanthins, and 0.36 mg GAE\/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it.<\/jats:p>","DOI":"10.3390\/dairy5030043","type":"journal-article","created":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T04:59:54Z","timestamp":1726721994000},"page":"576-589","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Development of a Ready-to-Drink (RTD) Beverage Formulated with Whey and Beetroot Juice"],"prefix":"10.3390","volume":"5","author":[{"given":"Delia","family":"Michiu","sequence":"first","affiliation":[{"name":"Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9721-4560","authenticated-orcid":false,"given":"Cristina Anamaria","family":"Semeniuc","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8871-1995","authenticated-orcid":false,"given":"Maria-Ioana","family":"Socaciu","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9561-1183","authenticated-orcid":false,"given":"Melinda","family":"Fogarasi","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4544-5754","authenticated-orcid":false,"given":"Ancu\u0163a Mihaela","family":"Rotar","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anamaria Mirela","family":"Jimborean","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2742-5143","authenticated-orcid":false,"given":"Lucian","family":"Cuibus","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 M\u0103n\u0103\u015ftur St., 400372 Cluj-Napoca, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,18]]},"reference":[{"key":"ref_1","first-page":"177","article-title":"Physicochemical and sensory properties of whey cheese with pine nuts","volume":"72","author":"Semeniuc","year":"2015","journal-title":"Bull. 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