Desarrollo de bebidas saborizadas deslactosadas utilizando permeado de suero lácteo.

Abstract

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.