Whey Uses in Nutritional Beverages Enrichment: Sensorial Analysis

Abstract

Whey products constitute excellent protein source, and one great application is in drink preparation. Currently, dairy industries discard whey during cheese processing, with great nutritional value. In the attempt to minimize these problems, present work developed a enriched juice formularization. This work aim was to enrich the products in two different ways: on first, the products would be enriched with whey proteins and minerals and on second, only its minerals, in order to benefit whey proteins allergic people. In first case, the whey was used in drink preparation and on second a protein unprovided solution (SNP), gotten by whey coacervation with CMC. Several products formularizations was tested until getting a product with similar sensorial characteristics to the same prepared drinks in conventional way (with water). Afterwards, all products had been submitted to acceptability sensorial tests and results showed that all fruit juices, prepared from whey or SNP, presented great acceptability.

Obtainment, quantification and use of lactulose as a functional food – a review

“…Particularly, lactose is the most abundant component in dried dairy products, reaching 70% in powdered whey (Fox & McSweeney, 1998). Despite being the most abundant solid in whey, it has not a large application in food products due to its low sweetness and solubility (Pelegrine & Carrasqueira, 2008;Oliveira, 2009;Ziegler & Sgarbieri, 2009). However, it does find use as a value-added ingredient in several food products, such as meat, bread, pastries, snacks and drinks, particularly since evidence of its functional and bioactive properties (Pelegrine & Carrasqueira, 2008).…”

Effect of addition of whey cheese in dulce de leche formulations: sensory and physicochemical analysis

“…O teor elevado de cinzas pode estar relacionado com a quantidade de bicarbonato de sódio, o qual foi utilizado na fabricação dos doces para correção da acidez do leite (DEMIATE et al, 2001;PELEGRINE;CARRASQUEIRA, 2008;TACO, 2011). Ressalta-se que F4 apresentou valores de cinzas semelhantes ao doce referência (MADRONA et al, 2009).…”

“…O elevado teor de lipídios em F1 é justificado devido ao maior teor deste nutriente encontrado no leite pasteurizado (3,10%) (TORRES et al, 2000), quando comparado ao SQ (0,44%) (PELEGRINE; CARRASQUEIRA, 2008).…”

Application of Factorial Design for Optimization of the Synthesis of Lactulose Obtained from Whey Permeate

“…14 Besides, lactose is little used in the food industry because of its low sweetening power and low solubility. [15][16][17] However, it can be used as added-value ingredient in many food products, including dairy products, meats, breads, pastries, snacks and beverages, mainly because of its recently discovered functional and bioactive properties. 15 The concentration of lactose in milk and whey varies widely among species.…”

“…[15][16][17] However, it can be used as added-value ingredient in many food products, including dairy products, meats, breads, pastries, snacks and beverages, mainly because of its recently discovered functional and bioactive properties. 15 The concentration of lactose in milk and whey varies widely among species. Thus, the lactose content of bovine milk varies with race, other individual factors and especially with the lactation stage of the animal.…”