Effect of different hydrocolloids on the quality of whey drink | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Nadia Hameed: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

2. Sadaf Shakoor: Dept. of FST, Pakistan

3. Madeeha Khadim: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

4. M. Abubakker Azmat: Dept. of Plant Breeding and Genetics, University of Agriculture Faisalabad Sub Campus Burewala, Pakistan

Abstract:

Whey is liquid that is leftovers following curding of milk casein, symbolizes as regards 85-95% of the volume of milk. It was measured as a waste product owing to its very high biological oxygen demand(BOD). Whey orange drink is prepared by mixing sweet liquid whey (85%), sugar (7%), fruit pulp (7%), preservatives, and different hydrocolloids with the same concentration (0.2%). The ready drink had orange colour and a very satisfying taste and overall acceptability. The objectives of the current study were to formulate a whey orange drink and to examine the consequences of different hydrocolloids on the stability and quality of the drink. The whey orange drink was analyzed for chemical analysis like pH, acidity, protein, lactose, ash, total solids, SNF, microbial analysis, and sensory evaluation at 0, 14, and 28 days of storage period. The physicochemical analysis showed that acidity and total viable count increased with the storage period while pH, fat, lactose, lactose, total solids, and viscosity decreased during storage time. The whey orange drink had no significant change in the pH (due to storage) acidity and viscosity (due to treatment and storage). At 0-day maximum pH, viscosity, and minimum acidity were recorded for T6(treatment containing carrageenan + carboxymethyl cellulose). Sensory evaluation of the whey orange drink indicated that treatments had a significant effect on all sensory parameters. During storage sweetness, sourness, orange flavor, off flavors, graininess, and overall acceptability were affected significantly by the whey orange drink. At 0 days'a maximum score for overall acceptability (7.66) was recorded for T6(treatment containing carrageenan plus carboxymethyl cellulose) and a minimum score (5.0) was awarded for T0(Treatment containing no hydrocolloids). After 14, and 28 days of storage, judges observed a slight decline in overall acceptability in all whey orange drink samples. Hence it was found that whey orange drink treatment T6(CMC+Carragenan) obtained maximum scores regarding the sensory evaluation and remained the best.

Page(s): 249-249

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Nutritional , multiple uses of whey protein , best stabilizer for a drink , hydrocolloids effect , importance of whey , whey drink composition

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