Liquid Whey Research Articles

Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum

The high nutritional value of whey proteins explains the widespread use of their dry forms in the composition of various food products. Liquid whey protein concentrates obtained by membrane methods can serve as an alternative. The purpose of the work was the thickening of a liquid concentrate of acid whey proteins obtained by nanofiltration (nanofiltrated concentrate – NF concentrate). A positive result in terms of gelation was obtained, first by increasing the total solid content in the experimental samples to 34% compared with 18% in the NF concentrate and second by increasing the mass fraction of κ‐carrageenan to 0.5% or by combining κ‐carrageenan with xanthan gum. The total solids of the samples was increased by the introduction of dry whey protein concentrate and maltodextrin. Organoleptical, rheological and microstructural studies have demonstrated the positive effect of a combination of milk whey proteins, maltodextrin, κ‐carrageenan and xanthan gum on the gelation of NF concentrate.

Impact of the electric field intensity and treatment time on whey protein aggregate formation

Whey proteins are being integrated as high-value food product ingredients due to their versatile and tunable techno-functionality. To meet high food quality and clean label expectations by consumers, electric field (EF) technologies have been proposed to open new frontiers in this field. Despite a variety of studies, it remains ambiguous which EF parameters are crucial to achieving targeted whey protein modifications. Reconstituted liquid whey protein concentrate (WPCL) and filtered, non-heat-treated liquid whey (WPL_filt) at low protein dry weight concentrations (0.4% wt/wt) were exposed to microsecond pulsed electric field (μsPEF) treatments at EF intensities between 1.25 and 12.5 kV/cm, pulse repetition frequencies between 0.38 and 85 Hz, and pulse lengths set to 10 or 100 μs. Protein aggregations were quantified spectroscopically. We report here that aggregates formed at lower temperatures for μsPEF compared with purely thermal treatments in identical treatment geometries at similar time-temperature profiles. We suggest that the observed increase in absorbance is linked to protein migration, the isoelectric point, local deprotonation phenomena of thiol groups, and cation precipitation. The μsPEF treatment time, which is dependent on the pulse repetition frequency, pulse length, and time of process, is the main driver of the increase in absorbance. High EF intensities balanced with shorter pulse repetition frequencies to ensure similar energy inputs resulted in no aggregate formation. For WPL_filt, 12.5 kV/cm, 10 μs, 0.38 Hz (620 ± 96 kJ/kg; ± standard deviation) did not result in an increase in absorbance, whereas 1.25 kV/cm, 10 μs, 50 Hz (634 ± 57 kJ/kg) with similar time-temperature profiles increased the absorbance at a wavelength of 380 nm by a factor of 8.2 ± 1.7 compared with untreated WPL_filt. In conclusion, the treatment time seems to dominate over high EF intensities at similar energy inputs for aggregate formation and increase in absorbance.

In situ SAXS study of non-fat milk model systems during heat treatment and acidification

Small-angle X-ray scattering (SAXS) was used to monitor structural changes induced by heat treatment and acid gelation in milk matrices with added whey protein concentrates (WPCs) and nano-particulated whey protein (NWP). In general, heat treatment was found to mainly affect whey protein components while pure casein micelles remained largely unaffected. Conversely, acidification mainly affected caseins while leaving pure whey protein components intact. In mixed systems, the overall behaviour could be understood as a combination of the above effects, however, the type of the added whey protein components influenced the resulting structure formation and dynamics. NWP led to formation of larger structures compared to WPC components during heat treatment, although the latter showed faster aggregation dynamics. During acidification the NWP containing samples exhibited structural changes at slightly higher pH values than the WPC samples. The modeling of pure liquid whey protein (LWPC) samples showed that the heat induced denaturation and resulting aggregation of individual whey proteins is mainly a surface effect leaving the overall protein shape and dimensions unaffected. Schematic diagrams based on the current SAXS data and previous studies were constructed to illustrate the suggested interaction mechanisms between casein and whey proteins during both heating and acidification.

Whey as a sustainable binder for the production of extruded activated carbon

Whey, the main by-product of the dairy industry, is proposed as a sustainable binder for the production of extruded activated carbon. Coconut shell char was mixed with controlled quantities of either rehydrated whey powders or partially dehydrated liquid whey. After extrusion, extrudates were dried, and carbonised or activated under N2 or CO2 atmosphere, respectively. A comprehensive study of the effect of different parameters including binder proportion, coconut shell char particle size and carbonisation temperature was carried out. The composition of whey prompted Maillard reactions boosted with temperature that conferred a resin-like behaviour to the binder. Quality parameters of the resulting extrudates were their ball-mill hardness, real and bulk densities. All whey-bound pellets retained their original shape after the high temperature treatment. The hardness of those whey extrudates was particularly remarkable considering the biomass origin of this binder. The carbonisation temperature had little effect in the hardness or densities of the carbon pellets. The best pellet formulation comprised the use of coconut shell char powders with particle sizes < 212 µm, in mixtures having a 7/3 char/dry whey mass ratio. The properties of the pellets obtained after the activation of such pellets were comparable to those of commercial activated carbon extrudates. The use of partially dehydrated liquid whey rather than re-hydrated dry whey rendered very similar results. The alkalinity of the binder made the resulting activated carbons adequate for H2S removal at room temperature. An economic estimation of the process placed whey in a practical position within the binder market.

Preparation of Whey-Based Banana Beverage and its Quality Evaluation

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p&lt;0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast &amp; mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

Combinatorial approach to prepare antioxidative protein hydrolysate from corn gluten meal with dairy whey: Preparation, kinetics, nutritional study and cost analysis

The current study represents a tailored combinatorial approach to prepare protein supplement from Corn Gluten Meal (CGM). The green solvent for deodorization followed by enzymatic hydrolysis for enriching in lysine was used to solve CGM problems, such as its off-odour and lack of lysine. Different protease enzyme sources, such as porcine pepsin and pancreatin (P1), plant protease, papaya papain (P2), and fungal source alkaline protease from Aspergillus oryzae (P3), were tested for CGM digestibility using liquid whey as medium (Dairy by-product) and its amino acid profile of hydrolysate. The alkaline protease from Aspergillus oryzae generated the highest degree of hydrolysis (DH) was 65.05% (w/w) with good lysine (3.89% w/v) and tryptophan (2.36% w/v) at optimal conditions. Besides, kinetics models were also analysed for P1, P2 and P3 hydrolysis of CGM with time. Further, CGM hydrolysate purified by tangential flow filtration (TFF) and the peptides of size up to 37 kDa were formed by alkaline proteolysis. The mixture of purified peptides possessed a high in-vitro antioxidant activity. The sale-up and cost analysis of the whole process was evaluated and revealed that the developed product is scaleable and can be marketable as protein supplements.

EFFECT OF ADDITION OF DIFFERENT LEVELS OF MOLASSES AND LIQUID WHEY ON FERMENTATION CHARACTERISTICS OF DATE PALM PHOENIX DACTYLIFERA LEAVES SILAGE AND ITS NUTRITIVE VALUE

Factorial experiment was carried out to investigate the effect of two factors, molasses (M) and liquid whey (LW) on fermentation characteristics and nutritive value of date palm leaves (DPL). Fresh DPL was chopped into 1-2 cm and treated with treatment solutions prepared by addition of 5, 7.5 or 10% of M together with 3 levels of LW on basis of nitrogen content equivalent to 0, 1 or 1.5% of urea. Ground wheat straw was added to each sample at rate of 50 g. Materials were packed into double nylon sacs and ensiled for 60 days. Samples of DPL were appeared firmly connected and most of them acquired yellowish to light green color with emission of an apple-date vinegar smell. Results revealed that there was a significant (P˂0.01) decrease in dry matter and crude fiber contents with increasing M levels. In DPL silages prepared with 10% of M, these contents were 30.04 and 34.70% respectively. Crude protein content was significantly increased (P˂0.01) from 6.39 to 7.32 and 7.32% for 0, 1 and 1.5% levels of LW respectively. This was associated with a significant (P˂0.05) decrease in fat content. All samples of DPL silages were characterized with good quality as evidenced by fermentation characteristics. There was a significant (P˂0.01) decrease in pH accompanied with an increase (P˂0.01) in ammonia nitrogen concentration. Values ranged between 3.85 to 3.78 and 3.84 to 4.32% of total nitrogen for the 1st and 2nd parameters due to the addition of low and high levels of M respectively. Addition of LW at 1 and 1.5% levels decreased (P˂0.05) pH from 3.85 to 3.81 and 3.81, but concentrations of total volatile fatty acids were increased (P˂0.01) from 2.29 to 2.97 and 3.11% of DM. Results showed that increasing level of M to 7.5 and 10% increased (P˂0.01) DM loss from 12 to 17.78%, but it improved (P˂0.01) aerobic stability. Samples of DPL silages prepared with addition of 1.5% of LW resisted for longer (P˂0.01) period (55.58 hours) before signs of aerobic deterioration were appeared.

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants.

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers.

Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese

Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid whey protein concentrate with the incorporation of cinnamon extract was demonstrated to efficiently extend the shelf life of perishable fresh curd cheese, enhance its functional value, and contribute to a more sustainable production process.

Edible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization

The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.

Supplementation with liquid whey and ACIDAL® ML in drinking water affect gut pH and microflora and productive performance in laying hens

ABSTRACT 1. As the use of antibiotics as growth promoters has been banned in many regions, there has been an on-going search for possible alternative compounds, such as prebiotics and organic acids. 2. This study was conducted to investigate the influence of liquid whey (LW) and organic acid (ACIDAL® ML) supplementation on performance, eggs characteristics, gut pH and health status in laying hens. 3. Seven hundred and fifty, Isa Brown chicks were randomly assigned to five treatments groups (n = 150) and each treatment had five replicates of 30 birds each. The birds were reared for 48 weeks. The treatments were administered in the drinking water at doses of: 250 ml/l of LW (Lacto25), 500 ml/l of LW (Lacto50) or 1 ml/l of ACIDAL® ML (Aci). A positive control group (T+) was treated with 500 mg/l of Tetracolivit (an antibiotic). The negative control group (T-) did not receive any treatment in the drinking water. 4. Administration of LW or ACIDAL® ML in the drinking water reduced (P < 0.05) the pH in the crop, proventriculus, ileum and caeca, as well as total coliform bacteria and E. coli, but increased Lactobacillus spp. in the ileum and caecum, compared to the negative control. 5. Oviposition was earlier in the birds in both the Lacto50 and Aci groups. The weight of birds at first lay and point of lay in the four treated groups was higher than those in negative control group. Furthermore, egg production was increased by 10.44% in birds receiving Lacto25, but the weight and quality traits were unaffected, while the egg shell ratio was higher in the Aci group compared to the other treatments. 6. The data indicated that addition of LW or ACIDAL® ML improved hens’ performance by modifying gut pH and microflora.

Sensory active substances causing off-odour in liquid whey during storage

Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p &lt;0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.

Optimization of coagulant and proximate analysis of liquid whey from milk

This study soughed to optimize the effective coagulant for high yield of whey from milk and evaluated the nutritional composition of whey. The coagulants used were citric acid, acetic acid and Cacl2, CaSo4 at different percentage. The coagulant results revealed that there was significant (P>0.05) differences between the yield of various coagulated whey (81.1±0.09 to 84.0±0.39%) however acid whey recorded higher yield than salty whey. The pH revealed that there was significantly differ between the acid whey and salty whey (6.40±0.04 to 5.19±0.10). The lactic acid (%) in salty whey (0.14±0.00%) was scored low value compared to acid whey (0.25±0.00%). The salty whey (10.5±0.01%) was significantly higher in TSS content compared to acid whey (6.4±0.00%). This study was concluded that, T7 (0.13% acetic acid) was best in terms of yield (84.7±0.44%) and sensory evaluated. The physiochemical parameters of T7 showed that the total solids, moisture, protein, fat, lactose, total ash, and total carbohydrate were 8.8±0.23%, 91.2±0.37%, 0.289±0.00%, 0.13±0.00%, 4.288±0.12%, 0.3892±0.00% and 7.991±0.04%.

Liquid whey protein concentrates as primary raw material for acid dairy gels

The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.

Whey as an Indicator for Standardizing Cow’s Milk Fat Percentage for Cheese Production

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products.

Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for developing TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.

Environmental Friendly Packaging based on Liquid Whey as Edible Film: A Feasibility Study

Tofu is one the most common foodstuff consumed mainly in developing countries. Yet, tofu waste produced is also quite large in each process. Tofu liquid waste is the most obtained waste in making tofu and can still be utilized as a base material in making edible films. This study aims to determine the characteristics of edible films including thickness, tensile strength, elongation and water vapor transmission rate with the addition of glycerol and find out the best formulations made for edible film using whey as material bases. This study used a completely randomized design (CRD) with three treatments (addition of glycerol with variations of 0.5%, 1.5% and 2.5% respectively) and three replicates. The parameters tested were thickness, tensile strength, elongation and water vapor transition rate. Data from this study indicate that the value of thickness edible film obtained is about 0.078-0.095 mm, the tensile strength value is around 56.9832 kgF/cm2-59.3125 kgF/cm2, elongation between 170.58-208.5533% and the rate water vapor transmission around 6.21-12.02 g / m2/hour. The addition of glycerol variations did not have a significant effect (p> 0.05) on the value of thickness, tensile strength, elongation and water vapor transmission rate. A good glycerol formulation to produce edible film based on whey is a concentration of 0.5%.