Desarrollo de bebidas saborizadas deslactosadas utilizando permeado de suero lácteo

Abstract

In the present investigation, it was elaborated two delactosed whey permeate beverages. For it, an enzymatic hydrolysis process has been performed using a β-galactosidase enzyme. Subsequently, it proceeded with the elaboration of an isotonic beverage and a cedron infusion beverage. For the determination of the final formula, an organoleptic analysis was carried out, applying an affective satisfaction test, using a verbal hedonic scale, obtaining as a result, that for the cedron infusión beverage, the formulation with 50% whey permeate and 0.1% of stabilizer was the best treatment, on the otherwise, for the isotonic beverage, the formulation with 60% of whey permeate, reach the highest qualification score, and had the highest mineral content.