Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T004
DOI: https://doi.org/10.24326/ICDSUPL2.T004
Published online: 19 April 2023
ICDSUPL, 2, T004 (2023)
Organic drinks from whey and fruit juices. Production methods comparison
Maciej Bartoń1*, Robert Waraczewski1
1 Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: maciej.barton@up.lublin.pl
Abstract
Organic food tend to exhibit higher quality than conventional food but is not very popular yet. To introduce bio food to more people, new and novel products should be developed without compromising textural and sensory properties. To do so ecological, refreshing, pasteurized and non-pasteurized beverages made from ecological cow and goat whey and the whey mixed with ecological apple, black currant fruit, and haskap berry juices were proposed in different variations. To test the beverages’ quality, viscosity, antioxidant, microbial, antioxidant, sensory, and nutritional analyses were performed. Drinks made in laboratory were compared with drinks made in ecological farm. Viscosity of all beverages was low, which is desirable in the case of drinks. Addition of fruit juice boosted the antioxidant properties of the drinks compared to the drinks without any juice. Drinks made with black currant and haskap berry showed especially high antioxidant potential. All beverages were low-caloric, which fits to low calorie diets. The least caloric drink was non-pasteurized goat whey without any juice. Moreover, all drinks were rich in fiber, endogenic and exogenic amino acids and had low amount of salt, proving their pro-health properties. Microbial analyses confirmed the safe amount of microorganisms (Escherichia coli, Enterobacteriaceae, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp.) in the drinks. The organoleptic panel tested color, aroma, consistency, homogeneity, flavor, and overall appearance of the beverages and selected non-pasteurized drink made from cow’s whey and haskap berry juice as the most desirable – 4,6 points out of 5 points. Quality analyses confirm the high quality of the developed ecological drinks.
How to cite
M. Bartoń, R. Waraczewski, 2023. Organic drinks from whey and fruit juices. Production methods comparison. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T004