Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets

Abstract

AbstractAcid whey from Greek yogurt manufacturing currently lacks an efficient utilization system posing serious environmental problems. Millets are underutilized healthy alkaline grains that can be used for neutralizing acid whey and enabling efficient upcycling. The objective of this study was to characterize the spray‐dried powder of feed containing acid whey, kodo and proso millets. Adding millets to acid whey increased the efficiency of spray‐drying process by increasing the yield. The obtained powder was of free‐flowing character with high water solubility and dispersibility. The constructed matrix was found to have potential to be used as a shelf‐stable complementary food.Practical ApplicationsThe practical application of this paper is to provide solution to the Greek yogurt manufacturing companies to problem of improper handling and disposal of acid whey. Addition of millets to acid whey helps the spray‐drying process to generate high yield resulting in a complementary food matrix. The study was able to prove that acid whey‐millet complimentary food powder that is shelf stable and has a free‐flowing characteristics. The reconstitution properties of formulation were also found to be similar to commercial baby food powder. The produced complementary food can also help in solving the problem of undernutrition because of its potential nutritional health benefiting properties.