González Medina, Patricia

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    Desarrollo de un producto funcional utilizando suero ácido lácteo
    (2024-05-11) González Medina, Patricia; Plaza Delestre, María L.; College of Agricultural Sciences; Ponce de León González, Leyda; Correa, Nancy; Department of Food Science and Technology; Malavez Acevedo, Yadira
    Acid whey from Puerto Rican white cheese production is currently considered a waste and environmental pollutant. The main objective of the research was the development of a functional product based on acid whey with the addition of Mayagüez mango and vitamins A and D. The acceptability of 4 formulations was evaluated using a sensory panel with hedonic scale. The formulation with the highest acceptance from the panelists was used to determine the product's shelf life through microbiological analysis and physicochemical parameters over two months. These parameters included pH, titratable acidity, color (L, a*, and b*), oBrix, and water activity. Finally, a proximal analysis of the formulation was conducted. During the storage period, a second sensory panel was conducted using the triangle test. The formulation with the highest acceptability had 57% acid whey, 38% mango, 5% sugar, and vitamins A and D. After two months of storage, the growth of aerobic bacteria, as well as fungi and yeasts due to contamination in the processing area, was observed. Consequently, parameters showed changes in pH, titratable acidity, color, and water activity, with oBrix being the only one without differences. In the proximal analysis, values remained close to those of other studies, with percentages of 81.97% ± 0.84 moisture, 0.22% ± 0.04 ash, 0.39% ± 0.01 protein, 0.21% ± 0.05 crude fat, and 17.21% ± 0.25 carbohydrates in the product. The triangle test in the second sensory panel revealed no significant differences between the fresh product and the two-week storage product. This product based on whey acid with Mayagüez mango and vitamins A, and D can be considered a functional and healthy food due to its nutritional value. In addition, it can be convenient for use as breakfast or a snack.