Effect of Hydrocolloids on Sensory Properties of the Fermented Whey Beverage

Whey is a liquid by-product earned from cheese industry. Whey and its protein used in food industries generally as foaming and emulsifying agents. In addition, the whey protein can be used for fortification of food in order to increase nutritional value of many dairy products such as ice cream, cheese and bakery products. Although the whey based beverage is of interest due to a widespread increase in consumption of lactic beverage such as drinking yogurt and milk drinks, the poor mouth-feel and watery characteristic of the product difficulty its consumption. The watery characteristic of whey based beverage is caused by low total solid content of liquid whey, therefore, addition of hydrocolloids such as high methoxyl pectin (HMP), carboxy-methylcellulose (CMC), xanthan gum, propylene glycol alginate (PGA) and alginate was required to improve texture of product by interacting with casein network, enhance viscosity and prevents precipitation of particles. The effectiveness of hydrocolloids depends on their ability to dissolve in water and intermolecular associations. Although the addition of hydrocolloids improved the texture of the whey beverage, it influenced in a decline of perceived flavor intensity in the product. Type and concentration of hydrocolloids did not affect the acidity and pH, while they affected the sensory properties of whey beverage.

Keywords:

Casein , hydrocolloid , sensory properties , whey beverage