Debasree Ghosh
- Faculty Department of Food and Nutrition, Barrackpore Rastraguru Surendranath College, Riverside Road, Barrackpore, Kolkata West Bengal India
Abstract
Whey, the liquid left after milk casein precipitation, was utilized and its physicochemical properties were assessed. The aim of the research was to analyse the availability of nutrients in whey by preparing modified whey protein beverageNatural and artificial whey protein beverages were prepared. The shelf life of these beverages was studied over a period of 0 to 11 days and compared based on acidity, viscosity, pH, and organoleptic properties.. It was studied by using students t test that, that natural whey beverage was curdled on the day 7, whereas, artificial whey beverage remained unaltered till day 11 of the study. The observation revealed that the natural whey beverage initially tasted better but curdled by the 7th day. In contrast, the artificial whey beverage, though initially unpalatable, improved in taste over time during storage. Among whey components, lactose is likely the least valuable and the most challenging to utilize. Different fruit concentrates like, apple, peach, cherry, berries that are well known source of iron, magnesium and antioxidants are useful for the production of whey beverages with improved nutritional importance. whey powder, whey concentrate, reduced mineral whey, whey protein concentrate, and lactose are used in human food; Soil mixtures are mainly used in animal feed. Furthermore, the biological properties of whey protein have shown promise in the treatment of chronic diseases such as HIV, cancer, and cardiovascular diseases, and the nutrient-rich whey protein can be used in in infant formula, adult formula, and sports nutrition.
Keywords: Whey protein, lactose, casein, beverage, cardiovascular disease, functional food
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| Volume | |
| Received | May 27, 2024 |
| Accepted | June 20, 2024 |
| Published | June 27, 2024 |