Abstract
The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2% of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of flaxseed oil affected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fatty acids (18.97 and 54.82%, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04%, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with flaxseed oil had a favourable ratio of n-6/n-3 polyunsaturated fatty acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with flaxseed oil did not affect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O2/kg) and acidity (0.34%) were found in the samples with pH=4.0 after 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fatty acids and anisidine value (R=-0.871; p<0.05), peroxide value (R=-0.728; p<0.05) and fatty acidity (R=-0.948; p<0.05).
Highlights
Whey is a by-product of the manufacture of cheese or curd
As stabiliser was used in processing of the whey beverages with added flaxseed oil, the influence of stabiliser on the sensory and physicochemical properties of prepared beverages was analysed
The optimal mass fraction of the stabiliser that ensured the stability of whey protein phase during heat treatment and provided the most acceptable taste of beverages was 0.2 %
Summary
Whey is a by-product of the manufacture of cheese or curd It has been used in the food industry for about 20 years; interest in the use of whey has recently increased owing to its high nutritional and functional properties. They represent about 20 % of milk proteins and are characterised by a high digestibility, amino acid score and contain high percentage of branched-chain amino acids (BCAAs), such as leucine, isoleucine and valine. High amounts of these amino acids have long been popular in the industry as a muscle-building supplement for athletes during intensive exercise. Whey proteins provide excellent nutritional value in foods formulated for kids, adults and elderly people, or as supplements for body health maintenance. β-Lactoglobulin (β-Lg) and α-lactalbumin (α-La) are of the greatest importance and compose more than a half of total whey proteins (50 % β-Lg and 12 % α-La); the rest are: immunoglobulins 10 %, serum albumin 5 % and proteose peptones 0.23 %, lactoferrin (LF) and lactoperoxydase (LP) [1]
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