VALUE ADDED PRODUCTS UTILIZING ACID WHEY: DEVELOPMENT OF A FRUIT YOGURT BEVERAGE AND A SPORTS DRINK
Disposal of acid whey, a by product of Greek yogurt production, remains a significant problem. Scientists and industry are seeking feasible alternatives to utilize yogurt acid whey (YAW), including value-added beverages. A yogurt acid whey-based (AWB) fruit yogurt beverage was developed; addition of stabilizer and homogenization are recommended to improve beverage’s refrigerated stability to over 1 month. Sensory studies showed consumers (n=120) liked samples containing YAW equally to ones containing water, finding beverages with 35-45% YAW acceptable. In addition, a yogurt AWB, clean label, sports drink was developed incorporating 60% YAW (natural source of electrolytes). Lime juice, mint and ginger were selected as ingredients to mask the distinctive flavor of YAW. The final formulation matched the nutrition profile of commercial sports drinks and consumers found the drink acceptable in sensory studies (n=119). The product was rated favorably but too tart, thus further research is needed to optimize the %YAW while maintaining the nutritional profile.
Food science; Acid Whey; Acid Whey beverage; Fruit Yogurt Beverage; Greek yogurt; Sensory; Sports Drink
Food Science and Technology
M.S., Food Science and Technology
Master of Science
dissertation or thesis