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Application of Acid Whey in Orange Drink Production

Marek Sady1*, Grażyna Jaworska2, Tadeusz Grega1, Emilia Bernas´2 and Jacek Domagała1

1Department of Processing of Animal Products, Agricultural University of Krakow, 122 Balicka Street, PL-30-149 Krakow, Poland

2Department of Raw Material and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, PL-30-149 Krakow, Poland

Article history:

Received February 7, 2012
Accepted November 19, 2012

Key words:
orange, whey, beverages, antioxidants, vitamins, sensory analysis

Summary:
                                                                                                                                                                                 

The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein, ash, glucose, lactose and vitamin B2 than the orange beverages, but less sucrose, fructose and vitamin C, and also showed lower antioxidant activity against the DPPH radical. No significant differences between the two types of beverages were found in the polyphenolic content or activity against the ABTS cation radical. The type of beverage had a significant effect on the colour parameter values under the CIELAB system, although no significant differences were found between the beverages in the sensory evaluation of colour desirability. The overall sensory evaluation of orange beverages with whey was 2–10 % lower than of other orange beverages. The intensity of orange, sweet and refreshing taste was greater in orange beverages, while that of sour and whey taste was greater in orange beverages containing whey. There were significant decreases in sucrose, lactose, all indicators of antioxidant activity and sensory quality during storage. Levels of glucose and fructose rose with the storage period, while the intensity of sour, orange and refreshing taste decreased. 

*Corresponding author:          rrsady@cyf-kr.edu.pl
                                               ++48 12 662 4804
                                               ++48 12 662 4810


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