Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey

Autor:	B. P. Pushpa, C. Kempanna, Narasimha Murthy
Rok vydání:	2018
Předmět:	Osmole Sodium Potassium food and beverages chemistry.chemical_element General Medicine Total dissolved solids Hydrolysis chemistry.chemical_compound fluids and secretions chemistry Enzymatic hydrolysis Food science Lactose Trisodium citrate
Zdroj:	Asian Journal of Dairy and Food Research.
ISSN:	0976-0563 0971-4456
DOI:	10.18805/ajdfr.dr-1360
Popis:	In the present study, formulation of electrolyte drink from paneer and cheese whey was done by enzymatic hydrolysis of lactose to simple sugars and adjusting the salt levels to meet the World Health Organization requirements (245 mOsm/L) for Oral Rehydration Salt. Complete hydrolysis of lactose was achieved in whey using Lactozyme enzyme (3000L) used at level of 2 ml/L and incubated at 40°C for 2 h at neutral pH. Lactose hydrolyzed whey was diluted (1:2.3, v/v) using potable quality demineralised water (Total dissolved solids: 60 ppm) to achieve reduction in osmolarity of 75 mosm/l. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet sodium, potassium and citrate levels in the resultant whey drink.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bee50023dd37b7769dd0b2f9b3365a07 https://doi.org/10.18805/ajdfr.dr-1360 Zobrazit plný text záznamu