Processing a beverage using by-products of the dairy industry

Authors

  • Maricruz Mieles Cedeño
  • Lucía D Yépez Tamayo
  • Lucia Ramírez Universidad San Francisco de Quito

DOI:

https://doi.org/10.29019/enfoqueute.v9n2.295

Keywords:

acid whey, whey, xanthan gum, nectar

Abstract

Worldwide whey production is 180 to 190 million tonnes per year, generating 1.6 billion liters of acid whey as waste. Ecuador allocates 40% of milk production to industrialization and to the production of artisanal cheeses. Whey contains lactose, total solids, protein, minerals and vitamins; the acid whey has more phosphorus, lactic acid and essential amino acids compared to sweet whey. Nutrients produce pollution by generating high amounts of BOD and DBQ. The objective of this study was to evaluate the use of whey acid and xanthan gum in the preparation of an orange nectar. A completely randomized design with factorial arrangement 22 (acid whey: 10 and 15%, xanthan gum: 0.05 and 0.1%) and four replicates were used. The treatment with 10% acid whey and 0.1% xanthan gum was the only one that met the established specifications for pH, acidity and soluble solids. Sensory was located between "I like" and "I like it very much" (level of satisfaction of 85%). The purchase intention showed that 86% of consumers would buy the product. The data were analyzed using Analysis of Variance and Tukey's test (5%).

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Published

2018-06-29

How to Cite

Mieles Cedeño, M., Yépez Tamayo, L. D., & Ramírez, L. (2018). Processing a beverage using by-products of the dairy industry. Enfoque UTE, 9(2), pp. 59 – 69. https://doi.org/10.29019/enfoqueute.v9n2.295

Issue

Vol. 9 No. 2 (2018)

Section

Food-Industry, Agro-Industry

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