A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages

Jahir Antonio Barajas-Ramírez,Victoria Guadalupe Aguilar-Raymundo,Carolina Ramírez-López

doi:10.1590/fst.05221

Jahir Antonio Barajas-Ramírez, Victoria Guadalupe Aguilar-Raymundo + Show 1 more

Open Access

https://doi.org/10.1590/fst.05221

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Abstract

Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.

Highlights

Nowadays, the demand for foods with functional properties is increasing around the world
/or beverages with added fibers, oligosaccharides, or fermented beverages with prebiotics and probiotics are some examples of products that have been developed (Molero & Briñez, 2018)
Dairy beverage formulations were prepared by using skimmed milk powder (Svelty, Nestlé, Mexico), Inulin (Tequilera Real de Penjamo, Guanajuato, Mexico.), guar gum (HSN Foods) and cajeta which was used in this formulation as a flavoring agent (Arandas, Guanajuato, Mexico)

Summary

Introduction

The demand for foods with functional properties is increasing around the world. A group of bioactive compounds derived from whey were studied for their potential health benefits, such as enhancing the immune function and modulating the adiposity and antioxidant capacity (Ha & Zemel, 2003; Chavan et al, 2015a; Arranz et al, 2019). Whey-based drinks have entered the market because of their functional potential and the fact that they are accepted by different consumer groups (Castro et al, 2009; Guimarães et al, 2019). While recent data suggests that their consumption is growing worldwide, this type of product is mainly present in the sports nutrition market (Ha & Zemel, 2003; Janiaski et al, 2016)

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