Title : Valorization of whey: Effect of its incorporation into date puree and kiwi juice
Abstract:
(1) Introduction and objective:
Whey is a by-product mainly from cheese making, it is obtained following the coagulation of caseins under the action of rennet (sweet whey), or following the acidification of milk. (acid whey). Whey and derivatives are widely used today as ingredients not only for their good techno-functional properties (dairy industry, confectionery, charcuterie, etc.) but also nutritional properties (development of dietetic, pharmaceutical or infant foods). The valorization of whey made it possible to recover the liquid from the latter and incorporate it into the process of manufacturing date puree. Whey-based drinks have great dietary value, easy and rapid digestion. They are light, thirst-quenching, and very pleasant to drink.
(2) Methods:
The methods used to evaluate the physicochemical quality of the two samples of date and kiwi puree; determination of pH, Degree Brix, humidity and its calculation, Total Ash rate and titratable acidity, Protein content, mineral salt content, fatty acids
(3) Results and discussion:
The milk drink based on liquid whey and date puree has a pH of 4.8, 18.36% degree Brix, 0.42% titratable acidity, 80.95% humidity and 0.91% ash content, the content of protein is 0.76%, While the milk drink based on whey and Kiwi powder presents 4.95, degree Brix, 0.5% lactic acid, around 81.13% humidity and around 1.30% ash rate, protein content is 1.63%,
(4) Conclusions:
The milk drink based on liquid whey and date puree has values ??of pH, Brix degree, titratable acidity and total ash content different from the values ??found for the milk drink based on whey and Kiwi powder. An increase in pH values, Brix degree, titratable acidity, Total ash for kiwi powder, which can be explained by the presence of sugars in this product. The moisture and dry matter content are the same for both products.
