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Development of a High Pressure Processed, Clean-Label Dressing Product Using Upcycled Yogurt Acid Whey as a Main Ingredient

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Abstract

This study aimed to upcycle yogurt acid whey (YAW) by developing a clean-label ranch dressing product (with 10% w/w freeze-dried YAW) treated with High Pressure Processing (HPP) at 575 MPa for 3 minutes at 5°C. A comprehensive shelf-life study, focused on physicochemical properties (pH, water activity, color, viscosity, water-holding capacity) was conducted to assess product stability of two YAW ranch dressings, spanning 7 months at refrigerated temperature and 1 month at room temperature. Identified factors limiting product shelf-life included changes in color and viscosity reduction. Results from a sensory evaluation test (n=77) indicated that the YAW ranch dressing exhibited comparable overall liking, sensory attributes and purchase intent to a commercially available clean-label alternative, with almost no significant differences observed. The YAW ranch dressing was suggested to be paired with salads, sliced vegetables, burgers/sandwiches, chicken nuggets/wings and fries. Furthermore, HPP treatment and "clean-label" formula were in line with consumer preference in purchasing dressing products, indicating their potential as significant marketing benefits for the YAW ranch dressing product.

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2024

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Padilla-Zakour, Olga

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Government Document

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Attribution-NonCommercial 4.0 International

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dissertation or thesis

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