Physico-Chemical and Antioxidative Properties of Whey Protein Beverages

Year : 2024 | Volume : 01 | Issue : 01 | Page : 1 6
    By

    Debasree Ghosh,

  1. 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 analyze the availability of nutrients in whey by preparing a modified whey protein beverage. Natural and artificial whey protein beverages were prepared.  We studied the shelf life of these beverages over a period of 0 to 11 days and compared them based on their acidity, viscosity, pH, and organoleptic properties. It was studied by using students to test that, that natural whey beverage was curdled on 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 apples, peaches, cherries, and berries, that are well-known sources 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 infant formula, adult formula, and sports nutrition.

Keywords: Whey protein, lactose, casein, beverage, cardiovascular disease, functional food

[This article belongs to Emerging Trends in Metabolites ]

How to cite this article:
Debasree Ghosh. Physico-Chemical and Antioxidative Properties of Whey Protein Beverages. Emerging Trends in Metabolites. 2024; 01(01):1-6.
How to cite this URL:
Debasree Ghosh. Physico-Chemical and Antioxidative Properties of Whey Protein Beverages. Emerging Trends in Metabolites. 2024; 01(01):1-6. Available from: https://journals.stmjournals.com/etm/article=2024/view=152238


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Regular Issue Subscription Original Research
Volume 01
Issue 01
Received 27/05/2024
Accepted 20/06/2024
Published 27/06/2024
480

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