Physicochemical and sensory analysis of fruit juices based on buffalo yogurt whey
Whey is a by-product derived from dairy production and is often discarded, generating environmental contamination. However, it still contains proteins, carbohydrates, and minerals, among others, that could be used in by-products. Among them, fermented drinks might be obtained from the whey mixed wi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2023-11-01
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| Series: | Revista Científica |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43529 |
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| Summary: | Whey is a by-product derived from dairy production and is often discarded, generating environmental contamination. However, it still contains proteins, carbohydrates, and minerals, among others, that could be used in by-products. Among them, fermented drinks might be obtained from the whey mixed with juices and fruit pulp. The objective of this work was to carry out physical-chemical and sensory analysis of juices made with buffalo yogurt whey. The mixtures used 90 mL of whey, 300 mL of fruit juice, and 120 g of sugar in 1 L of filtered water. Mixtures were fermented for 48 h at room temperature, filtered, bottled, and refrigerated. Nineteen samples were grouped into G1: citrus fruits (grapefruit, orange, tangerine) and G2: tropical fruits (passion fruit, pineapple, and mango). Measurements of pH, sugar concentration (°Brix), and density (ρ) were made at the beginning and after fermentation. Sensory analysis was conducted with a non-expert tasting panel of 30 adults between 20 and 35 years old (13 men and 17 women). The juice was evaluated by a 9-point hedonic test, recording the degree of acceptability considering smell, color, and taste, from 1 to 4: I dislike it (“extremely”, “a lot”, “moderately”, “slightly”); 5 “I don’t like it, nor do I dislike it”; and from 6 to 9: I like it (“slightly”, “moderately”, “a lot” and “extremely”). The results were statistically compared by Tuckey with a significance level of 5%. The values on day 0 for G1 were: pH 3.97; ρ 1050.8; ºBrix 12.85 and G2: pH 3.69; ρ 1039.44; °Brix 10.26. At 48 h for G1, they were: pH 3.68; ρ 1056.7; ºBrix 14.52 and G2: pH 3.54; ρ 1042.55; °Brix 10.92. An increase in density and °Brix was observed at 48 h in both groups with significant differences. The sensory evaluation of the juices was good, resulting in G1: 7.23 in men and 7.15 in women. Regarding G2, it was 6.56 for men and 7.49 for women, with a significant difference. 56.6 and 60% of consumers rated 7 to 9 for both groups. The drinks had good levels of acceptance. Among the opinions expressed as positive, the “fine gasified” and “soft color” stand out. Although further studies are needed, whey would be a good raw material for producing naturally fermented juices.
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| ISSN: | 0798-2259 2521-9715 |