Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration

Abstract

This study aimed to determine the influence of ultrasound (3 vs. 15 min) and inulin (1% vs. 2% w/v) on the functional and sensory properties of whey-oat beverages. The treatments were identified as I1-U3, I2-U3, I1-U15, and I2-U15 referring to the inulin (I) percentage (1 or 2%) and the ultrasound (U) time (min), respectively. The acidity of whey and oat solutions decreased (p < .05) during storage while the antioxidant activity increased without effect on angiotensin-converting enzyme inhibitory (ACEI) activity. The whey-oat beverage with the highest antioxidant and ACEI activities was I1-U15. The beverages with inulin and ultrasound application were more accepted than the control beverage. Overall, the greatest outcomes were observed in the beverage containing 1% w/v inulin and 15 min ultrasound. Whey, oat, and inulin are potential ingredients that confer functional properties for the formulation of value-added beverages. Ultrasound technology can be a strategy to improve the functional properties of whey-oat beverages. Practical applications Ultrasound is a green, versatile, and non-thermal technology with an ample scope for development and commercialization in beverage processing industries. The use of ultrasound and inulin addition yielded in a whey-oat beverage with enhanced bioactive properties on cold storage. The synergistic effect of a whey-oat matrix added with inulin and treated with ultrasound has clearly evidenced its benefits in the design of new functional whey-oat-based beverages to be marketed as healthy, fast, and convenient supplementary foods.