Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose

Membrane separation technology in the dairy industry has become a basis for the innovation and processing of new products, as well as an alternative for the use of co-products, contributing to the reduction of the environmental impact that this industry generates. The objective of this work was to d...

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Bibliographic Details
Published in:Revista Facultad Nacional de Agronomía, Medellín Medellín, 2023-01, Vol.76 (1), p.10201-10212
Main Authors: Vargas Díaz, Sandra, Ciro Velásquez, Héctor José, Sepúlveda Valencia, José Uriel
Format: Article
Language:English
Subjects:
Acidity
AGRONOMY
Beverages
Centroids
Controlled conditions
Dairy industry
Design of experiments
Environmental impact
Experimental design
Fermented milk products
Industrial development
Lactic acid
Milk
Optimization
Proteins
Pseudoplasticity
Sensory properties
Sweet taste
Syneresis
Ultrafiltration
Whey
Whey protein
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Summary:Membrane separation technology in the dairy industry has become a basis for the innovation and processing of new products, as well as an alternative for the use of co-products, contributing to the reduction of the environmental impact that this industry generates. The objective of this work was to develop a fermented dairy beverage using sweet whey ultrafiltration permeate (UFP) and whey protein concentrate (WPC), evaluating its effect on physicochemical and techno-functional characteristics under storage with controlled conditions. The experimental design was a simplex centroid mixtures with WPC (2-5%), UFP (51-58%), and milk (40-47%) where a non-hydrolyzed (NHFDB) and hydrolyzed (HFDB) (> at 85%) beverage was formulated. Optimum beverages were obtained by minimizing syneresis and maximizing protein content, and overall product acceptability. The results of the multiple response desirability analysis showed the following formulation: WPC (5%), UFP (52.2%), and milk (42.8%) for the non hydrolyzed fermented dairy beverage (NHFDB) and WPC (5%), UFP (51%) and milk (44%) for the hydrolyzed beverage (HFDB). The developed beverages presented a non-Newtonian behavior (pseudoplastic) and gel-like characteristics for the non-hydrolyzed beverage, high sensory quality, acidity (0.55-0.68% lactic acid), pH (4.18-4.45), and syneresis (10.7-13.2%). The non hydrolyzed fermented dairy beverage was more stable over storage time in terms of physicochemical characteristics and syneresis than the hydrolyzed fermented dairy beverage.
ISSN:0304-2847
2248-7026
2248-7026
DOI:10.15446/rfnam.v76n1.100958