Ingeniería de alimentos

 

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

 

Formulación y estadística de una bebida de naranja preparada a base de suero y su estabilidad de almacenamiento

 

G. Chatterjee¹, J. De Neve², A. Dutta³ and S. Das¹*

 

¹ Department of Food Technology, Haldia Institute of Technology, 721657, Haldia, West Bengal, India. *Corresponding authors. E-mail: sumitadas.dt@gmail.com, Tel. +91 3224-252900 (Ext.354), Fax +91 3224-252800.

² Department of Mathematical Modelling, Statistics and Bioinformatics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

³ Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Andreas Vesaliusstraat 13, B-3000 Leuven, Belgium.

 

Received November 7, 2014
Accepted May 9, 2015

 

Abstract

A value-added functional beverage is formulated utilizing; unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible with citrus flavors and particularly orange. The health and nutritional benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content. Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer ( w/v). The shelf-life of the final product is carried out both at room temperature (30±2°C) and refrigeration temperature (7±1°C) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate.

Key words: whey protein, functional beverage, formulation, sensory evaluation, storage stability.

 

Resumen

Se realizó una bebida funcional de valor agregado, utilizando suero líquido sin procesar. El suero tiene excelentes cualidades nutricionales y sabores insulsos; es fácil de digerir y posee una funcionalidad única en un sistema de bebidas. La bebida preparada se formuló con suero de leche concentrado, zumo de naranja, una cantidad adecuada de azúcar, estabilizador, ácido cítrico y saborizante. Los beneficios nutricionales y saludables de la naranja le imparten aún más el valor a la bebida formulada. Nueve formulaciones de mezcla se prepararon mediante la variación de la materia seca de suero de leche, jugo de fruta y el contenido de azúcar. Basado en un análisis estadístico de la evaluación sensorial de las bebidas, se encontró que la formulación (óptima tiene una relación de 3:2 para el suero líquido concentrado y jugo de naranja, seguido por la adición del 8% (w/v) de azúcar y 0.1% de estabilizador (w/v). El tiempo de almacenamiento del producto final se llevó a cabo tanto a temperatura ambiente (30±2°C) y temperatura de refrigeración (7±1°C) con y sin la adición de conservadores. El producto se mantiene en buenas condiciones hasta once días a temperatura ambiente y hasta tres meses bajo condiciones de refrigeración con la adición de 150 ppm de benzoato de sodio.

Palabras clave: proteína de suero, bebida funcional, formulación, estabilidad de almacenamiento, análisis estadístico.

 

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