Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Abstract

This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).

Effect of Yogurt Acid Whey on the Quality of Maize Silage

“…Usage of the food industry's byproducts in animal nutrition can play an important role in converting low-value materials into high-quality products, while at the same time reducing their environmental footprint, thus contributing to the circular economy [31,32]. In the last decade, strained (Greek) yogurt production has increased significantly due to the growing demand from consumers for its organoleptic characteristics and its healthpromoting profile [21]. In the United States, approximately 771,000 metric tons of Greek yogurt was manufactured in 2015, representing nearly 40% of the yogurt market [33].…”

“…The increased demand for strained yogurt creates a considerable volume of acid whey, as for every 100 L of milk used, 70 L of yogurt acid whey is produced [20] that must be either disposed of or repurposed. Recent research has focused on alternative uses for yogurt acid whey in food processing [21][22][23] and in microbial cultivation [24]. Given the main ingredients of yogurt acid whey, including lactose (40 g/kg), organic acids (lactic acid, 6.5 g/kg, citric acid 1.8 g/kg) functional proteins (e.g., β-lactoglobulin, α-lactalbumin, lactoferrin) and minerals (potassium, >1500 mg/kg, calcium, >1200 mg/kg and phosphorus, >600 mg/kg), with pHs of 3.5-4.5 [21,25], its use as a silage additive/component merits investigation.…”

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

“…Similar flavors between whey and yogurt may lead to a greater acceptance compared to its use in other beverage types, and the addition of fruit or other sources of natural flavors may contribute to masking the acid whey flavor [9]. The literature has shown various examples of its uses, including sweetwhey juice beverages [9], baked goods [10], sauces [11,12], and fermented beverages [13,14], most often taking advantage of the added ash, macronutrient, and sustainable aspects of the ingredient.…”

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

“…However, a quantity of the YAW that was used was left behind as new waste, albeit with fewer negative environmental impacts. On the other hand, the application of YAW on land as fertilizer [9] as well as its incorporation in foods, e.g., sauces [10], is a good practice that uses the YAW without leaving any waste.…”