Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets

Abstract

Acid whey from Greek yogurt manufacturing currently lacks an efficient utilization system posing serious environmental problems. Millets are underutilized healthy alkaline grains that can be used for neutralizing acid whey and enabling efficient upcycling. The objective of this study was to characterize the spray‐dried powder of feed containing acid whey, kodo and proso millets. Adding millets to acid whey increased the efficiency of spray‐drying process by increasing the yield. The obtained powder was of free‐flowing character with high water solubility and dispersibility. The constructed matrix was found to have potential to be used as a shelf‐stable complementary food. Practical Applications The practical application of this paper is to provide solution to the Greek yogurt manufacturing companies to problem of improper handling and disposal of acid whey. Addition of millets to acid whey helps the spray‐drying process to generate high yield resulting in a complementary food matrix. The study was able to prove that acid whey‐millet complimentary food powder that is shelf stable and has a free‐flowing characteristics. The reconstitution properties of formulation were also found to be similar to commercial baby food powder. The produced complementary food can also help in solving the problem of undernutrition because of its potential nutritional health benefiting properties.

Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix

“…This implies that the concentration of millet substantially affects the color of the powder produced. Malik et al (2021) obtained similar results…”

“…A peristaltic feed pump was used to transfer filtered acid whey millet (AWM) solution into a laboratory-scale spray-dryer (Büchi B290 mini spray-dryer, Flawil, Switzerland). The spray dryer's input temperature, aspirator, feed pump rate, and the gas flow rate was kept at 160°C, 90%, 15%, and 45 percent, respectively, based on optimization from prior experiments (S. Malik et al, 2021). Before each run, the spray dryer was re-equilibrated with water.…”

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

“…The spray dryer's input temperature, aspirator, feed pump rate, and the gas flow rate were kept at 160 °C, 90%, 15%, and 45%, respectively, based on optimization from prior experiments. 25 Before each run, the spray dryer was re-equilibrated with water. The powders were kept at 4 °C in sealed glass jars until utilized for further analysis.…”

Sustainable processing of Greek yogurt acid-whey waste to develop folic acid encapsulated millet powders

“…14 The probiotic component from acid whey can be combined with the prebiotic component of millets to have a potential synbiotic food product. [15][16][17] The formed matrix can further be fortied with folic acid and spray dried for the production of a nutrition mix that can be utilized to fulll the daily requirement of folic acid. Alternatively, the extrusion method can be used for the production of folic acid capsules wherein folic acid can be combined with sodium alginate and dropped into a milletacid whey matrix that is rich in minerals and hence, a source of cations and anions for crosslinking.…”