17B-11 |
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J. L. BEUCLER, M. A. Drake, and E. A. Foegeding. Dept. of Food Science, North Carolina State Univ., Schaub Hall, Box 7624, Raleigh, NC 27695-7624 Whey permeate (WP) is produced as a result of the ultrafiltration process of liquid whey, and typically contains lactose, water, minerals, and minimal fat and protein. Valued in liquid form at $0.80/lb (depending upon milk prices), a majority of the WP produced in the United States is disposed of via land-spreading or used as a component in animal feed. However, WP contains electrolytes (sodium, potassium, magnesium, zinc, and calcium) that could be utilized in the growing beverage industry. The objectives of this study were to conduct a category survey of thirst quenching beverages and to design a thirst quenching beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouthfeel) of commercial thirst quenching beverages were determined using a trained descriptive panel (n=11). WP from Mozzarella cheese was obtained from a commercial facility. Chemical composition of the WP was determined and conditions for enzymatic lactose hydrolysis were optimized. Hydrolyzed and unhydrolyzed WP was subsequently incorporated into a basic beverage formula, substituted for 0, 25, 50, 75 or 100 % of water. Beverages with WP were evaluated by the trained sensory panel. Subsequently, consumers (n=110) evaluated beverages with WP and commercial beverages for overall acceptability, flavor liking, and thirst quenching ability. Electrolyte content of beverages with WP was higher than the electrolyte content of sports beverages (p<0.05). Drinks made with hydrolyzed WP were more similar to the commercial beverages in sensory properties than unhydrolyzed WP beverages. Hydrolyzed WP beverages with WP substituted for 25 or 50 % of water were acceptable to consumers and scored similar scores in thirst quenching ability, flavor and overall acceptability (p>0.05). Beverage incorporation represents a value-added utilization for WP.
Session 17B, Dairy Foods: General
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