Efficient Way to Use Whey as Ready to Serve (RTS) Beverage
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2017, Vol 1, Issue 5
Abstract
Whey is the largest by product of huge dairy industry and is one of the most troublesome byproduct produced. Whey based beverages with different concentrations of fruit juices and standard ingredients of Ready to Serve (RTS) beverage can be prepared. Ready to drink beverages offer the advantages of convenience and portability to today’s busy consumers. Utilization of whey for the conversion into best beverage would be one of the important ways to utilize it. Nutritive value of whey may be increased by the addition of some simple ingredients. Whey proteins are often the preferred source for ready-to-drink protein beverages because of their excellent nutritional qualities, bland flavor, ease of digestibility, and unique functionality in beverage systems. Utilization of whey produced during the manufactures of cheese, paneer, channa and shrikhand has been of great concern. In India, it is estimated that about 100 million kg of whey is annually derived as a byproduct which may cause substantial loss of about 70,000 tonnes of nutritious whey solids [1]. Whey, a valuable dairy by product contains half of the milk solids and is a rich source of lactose, water soluble vitamins, minerals, and immunologically active proteins [2]. It contains about 50-55% total milk solids, 70% of milk sugar, 20% of milk proteins and 70-90% of minerals and almost all water soluble vitamins especially vitamin B complex and vitamin C [3]. Whey proteins consist of lactoferrin, lactoperoxidase, βlactoglobulin, α-lactalbumin, bovine serum albumin, thermostable fractions of proteose peptones, immunoglobulins and bioactive peptides. Presence of essential amino acids such as lysine, cysteine, methionine and cystin imparts anticarcinogenic properties to these proteins [4]. However, large quantities of whey are drained off as waste. There is an increased awareness all over the world on the potential for utilization of whey, primarily because of stringent pollution prevention regulations and secondly on salvaging the unique components of whey nutrients to improve the functional quality of formulated foods [5]. Whey proteins have unique nutritional and functional properties which can be explored to deliver high protein products to consumers. Dairy proteins are generally having a neutral-pH, therefore they can be used in manufacturing of beverages which are having different nutritional and functional attributes Development of RTD drinks relies on the fact that caseins are very heat stable at neutral pH. Whey proteins are not as heat stable at neutral pH, which is whey caseins or milk proteins appear much higher on the typical ingredient legend. Whey protein as a ingredient is generally used in manufacturing of products like; sports drinks, beverages, smoothies, meal replacements etc. Whey proteins have a fresh, neutral taste which can be used to prepare beverages by utilizing different fruits and vegetables. Whey proteins are present in small quantity but have a high protein efficiency ratio (3.6), net protein utilization (95), biological value (104) and as compared to all other protein sources available they are next to egg protein in terms of nutritive value. Whey proteins is a source of α-lactalbumin, β-lactoglobulin, bovine serum albumin, caseinomacropeptides, immunoglobulins, lactoferrin, lysozyme which are often associated with health benefits, such as enhanced immunity, anticancer properties, ant adhesive effect against pathogenic properties, as well as antiviral, antimicrobial (iron binding properties) and antihypertensive properties. The conversion of whey into beverages through fermentation or without fermentation is one of the most attractive avenues for the utilization of whey for human consumption. In terms of functionality, whey protein enhances protein content of beverage while improving its quality.
Authors and Affiliations
Basant Bais, Parma Ram Gorachiya, Lokesh Tak, Sanjay Singh, Durga Devi
Keywords
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- EP ID EP569599
- DOI 10.26717/BJSTR.2017.01.000412
- Views 189
- Downloads 0
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