Design of a thirst-quenching beverage from whey permeate

Abstract

Whey permeate (WP) is a by-product of whey protein production, and primarily contains water, lactose, minerals, and minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed, however, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct a category survey of thirst quenching beverages and to design a thirst-quenching beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouthfeel) of commercial thirst quenching beverages were determined using a trained descriptive panel (n=11). WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75% or 100% of water. Consumers (n=110) evaluated beverages with WP and commercial beverages for overall acceptability, flavor liking, and thirst quenching ability. Drinks made with lower levels (25% or 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages of WP. All drinks made with WP were higher in electrolyte (Na, K, Zn, Mg, P) content compared to a commercial thirst quenching beverage. Beverage incorporation represents a value-added utilization for WP.