17B-9 |
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G. S. CHOUDHURY, Dept. of Food Science & Nutrition, California State Univ., Fresno, 5300 N. Campus Dr., M/S FF 17, Fresno, CA 93740 and A. L. Olson, Dept. of Food & Nutrition, Univ. of Wisconsin, Stout, 415 10th Ave., PO Box 790, Menomonie, WI 54751. A whey permeate based beverage having composition and sensory attributes similar to commercial sports drinks was developed. This study was undertaken to determine the efficacy of the experimental drink as a rehydration beverage. The objective was to determine the effectiveness of a whey permeate based sports beverage when compared to a popular commercial sports drink. The experimental beverage was prepared using a four step process: pasteurization, fermentation, refining, and flavoring/modulation. Mineral profile and carbohydrate composition before and after processing were determined using atomic absorption spectrophotometry and HPLC, respectively. Athletes (ages 19-20) were weighed and a forearm blood sample was taken by a certified Myrtle Werth hospital (Menomonie, WI) technician. After 60 minutes of continuous running, sprinting and jumping the athletes were re-weighed and a second blood sample was drawn. Each athlete was given three cups of a sports beverage per pound of body weight lost. Another blood sample was drawn from the athletes after 45 minutes of rest. Two trials were done for each beverage. The blood samples were taken to the hospital and analyzed for Na and K using potentiometry, and Ca and Mg using spectrophotometry. The mineral profile of blood drawn before and after exercise, and after rest was statistically analyzed. The composition of experimental drink and the commercial beverage was similar (6% carbohydrate, 117 ppm K, and 460 ppm Na). The whey permeate beverage had naturally occurring Ca (~38 ppm) and Mg (~3ppm). Blood mineral analysis indicated no significant difference between the experimental whey permeate beverage and the commercial sports drink. The beverage contribution to blood Ca and Mg was not apparent. Future study will be needed to evaluate the effect of experimental drink as a rehydration beverage using endurance athletes. Successful development and evaluation of this beverage will open a new avenue for utilization of whey permeate.
Session 17B, Dairy Foods: General
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