Design and Development of Functional Beverage from Cheese Whey and Teff Flour
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Date
2018-06
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Addis Ababa University
Abstract
Cheese whey is one of the main by-products of the dai ry industry. The nutritional component
of the whey is overlooked; however, in many parts of the world and on ly little effort if not
none has been made to utilize it into different forms of products. The current study aims at
producing a functional beverage from Gouda cheese whey, teff and stabilizer. AD-optimal
Experimental model of the Oesign-Expert®, version 7.0 (from Stat-Ease, Inc) was used in
order to optimize whey (88-94%), teff fl our (5-10%), and pectin ( 1-2%). The components
were blended and cooked at a temperature of 65°C for 15 minutes with frequent st irring. The
raw materials and the final products were characterized using standard test methods for
proximate, microbiological, mineral, viscosity and sensory attributes. Vanilla and mango
flavors, art ificial food color and sweetener were used to increase the acceptability of the final
product. Microbiological qual ity was performed for the se lected consistent final products
across a period of seven days at room and refri geration temperatures. From the formulations,
the nutritional values are found to be: moistu re (78.3-89.24%), protein (7.49-11.99 gil OOg),
fat (0.23-1.71 gIlOOg), ash (2 .78-5.63 gIlOOg), fiber (1.74-2.48 g/100g), carbohydrate (80.75-
87.4 7 gil OOg), energy (370.50- 385.76 Kcal); minerals: Fe (9.49-21.28 mgll OOg), Ca
(177 07- 39941 mgflOOg).,...Ml>--(.11..l4-167 99 mgLlJlO.g),...2lL(l 03- 2 QCLmgLlllJl.g)....an.d...N.«.a--------i
( 124.95-369.90 mgIlOOg). Two trial s; Tr-2 with 93.3% whey, 5 % Teff, and 1.7 % stabilizer;
and Tr-13, with 94% whey, 5 % Teff, and 1.0% stab ili zer, were found to have good
consistency. Microbiological resu lts of the formu lated products were; aerobic bacterial cOlin!
(160-220 Cfu/g), yeast and mold, s. aurells and Enterobacteriaceae count «10 Cfu/g).From
the senso ry evaluation vanilla flavour has the highest acceptability, plain ranked second and
Mango flavour with the least preference. Trial 13 was found to have the highest overall
acceptability than Trial 2 by consumer panel ists. The viscosity of the products fa lls in the
range of minimum 24.32 and a maximum of 99.99 cPo Products stored at room temperature
showed good consistency over those stored at refri gerat ion temperature, which exhibited
synereses up on storage. Based on the findings of th is study, it is possible to produce a noble
functional beverage from cheese whey using teff flour and pectin as a complementary blend.
The final product has exhib ited a s light off-flavour after the seventh day of storage and
considered a challenge of the current study.
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Keywords
Design and Development of Functional