Abstract
The development of a novel whey-based beverage with acceptable organoleptic properties is reported, where various treatments were studied. Kefir yeast immobilized on delignified cellulosic materials (DCM) or gluten pellets proved to accelerate whey fermentation significantly, with the latter support being not so preferable. Kefir granules seemed to achieve similar fermentation times as DCM. The final pH of the product is suggested to be 4.1 since the profile of the volatile byproducts was higher than other pH values tested. The addition of fructose seemed to be beneficial on the volatile content of the product, although its acceptability as determined by a preference panel was similar to that of the control. Finally, black raisin extract appeared to promote fermentation without any positive effect on the preference of the evaluators.
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