Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate | [Sarhad Journal of Agriculture • 2018]

Author(s):

1. Ali Muhammad: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

2. Yasser Durrani: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

3. Majid Suhail Hashmi: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

4. Ihsan Mabood Qazi: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

5. Muhammad Ayub: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

6. Saifullah: Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan

Abstract:

| Whey proteins have many nutritional and beneficial therapeutic properties, which are indispensable for the functional and nutritional properties of foods. The aim of the study was to neutralize whey by addition of NaOH (0.1 and 0.01N) and NaHCO3 (0.1 and 0.01N) for fortification and enrichment of foods. However, addition of these solutions results in an increase in total solids and ash content of the whey sample The samples were normal whey (not treated), neutralized whey (neutralized with NaOH) and neutralized whey (neutralized with NaHCO ). Whey was pasteurized at 720C for 3 15 second followed by neutralization. All the samples were analyzed physico chemically (pH, %acidity, %moisture,crude protein) and organoleptically (color,taste,texture and overall acceptability) with an interval of one week for storage period of one month.The treatments were T 0 (not treated),T1 (neutralized with NaOH) and T2 (neutralized with NaHCO ). Statistical analysis showed that storage intervals and 3 treatments had a signicfiant (p<0.05) eefct on physicochemical and sensory quality of neutralized whey.

Page(s): 910-916

DOI: 10.17582/journal.sja/2018/34.4.910.916

Published: Journal: Sarhad Journal of Agriculture, Volume: 34, Issue: 4, Year: 2018

Keywords:

Sodium bicarbonate , neutralization , whey , sodium hydroxide

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