Process optimization for the manufacture of lemon based beverage from hydrolyzed whey

Autor:	Sudhir Singh, Ashutosh Rai, Priti Khemariya
Rok vydání:	2011
Předmět:	Lactase Enzyme digestive oral and skin physiology food and beverages Sweetness chemistry.chemical_compound Hydrolysis chemistry Methyl cellulose Original Article Food science Response surface methodology Lactose Lemon flavor Sugar Food Science
Zdroj:	Journal of Food Science and Technology. 51:691-699
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-011-0563-1
Popis:	Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85-90%) hydrolysis in cheese and paneer whey was optimized with enzyme concentration of 0.4% at pH 6.75 after incubation at 40 °C for 3 h. The sweetness level in hydrolyzed whey was equivalent to 2.5% sucrose solution. Response surface methodology was used to optimize the levels of sugar, lemon juice, lemon flavor and stabilizer i.e. carboxyl methyl cellulose (CMC). The most acceptable lemon based beverage contained 8, 4, 0.1 and 0.05% of sugar, lemon juice, lemon flavor and CMC, respectively. The beverage had greater acceptability to judges after heat treatment at 90 °C for 2 min than the heat treatment of 5 psi for 5 min.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8457b02c381d9e6e8d2e541eb636e95a https://doi.org/10.1007/s13197-011-0563-1 Zobrazit plný text záznamu Full text from SpringerLink