Development of a thermogenic drink from whey

Silva, Adaelson Firmino; Oliveira, Alcides Ricardo Gomes de; Silva, Cassiano Oliveira; Cascardo, Welder Magalhães; Oliveira, Letícia de Souza

doi:10.34117/bjdv6n2-026

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“…It corresponds to 80 to 90% of the total milk volume and contains soluble proteins, lactose, vitamins, minerals and a minimal amount of fat (ALVES et al, 2014). Whey has applications in food supplements, ice creams, cakes, juices and chocolates and is also used in its original form to produce dairy drinks and ethanol, (VIAPIANA, 2017;PARASHAR et al, 2016), and thermogenic drink (da SILVA JUNIOR et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Whey Permeate Obtained Through Nanofiltration for the Formulation Sports Drinks/ Avaliação Do Permeado De Soro Obtido Por Nanofiltração Para a Formulação De Bebidas Esportivas

Becker

Rebelatto

Sabadin

et al. 2021

BJD

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Whey derives from cheese production and is used either in its original form or concentrated in dairy drinks and food products. The whey concentration process generates permeate, which is composed of water and minerals. An alternative for the use of whey permeate is in beverage products. Then, it is important to evaluate its physicochemical properties and sensory aspects of sports drinks formulated with this waste. Different sodium concentrations (0,024, 0,030 and 0,40%) were tested and the intermediate concentration achieved the best results in terms of osmolality in accordance with the standard of current legislation. For the sensory analysis, different concentrations of lemon flavor (0,02, 0,04 and 0,06%) were used, all of which differed significantly (p<0,05) from the commercial sports drink, but the 0,02% concentration had the smallest difference (1,47). The present findings demonstrate the potential of use of whey permeate obtained from nanofiltration for the formulation of sports drinks.

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Section: Introductionmentioning

confidence: 99%