Abstract:
Regarding hemodialysis patients’ limitations in con
suming different foods, providing
them with a product with health-promoting effects i
s important. The objective of this
study was to develop a functional food from whey pr
otein for this disease condition and
assess its sensory, chemical, and nutritional chara
cteristics. Fermented and unfermented
beverages were prepared as a mixture of whey protei
n concentrate (8.5%), permeate (1.4
% for fermented), mint flavor (0.01%), vitamin E (0
.18%), and water. Ty17A starter was
used for the fermented blend. After pasteurization,
and homogenization, the blends were
stored until the sensory, chemical, and nutritional
evaluations were done. Data were
analyzed by SPSS Software (version 16). The pH valu
es of the fermented and
unfermented beverages were 3.8 and 6.02, respective
ly. The medians of all sensory
attributes were greater than 4 for the fermented an
d less than 3 for the unfermented
beverages (except color). All sensory attributes ot
her than the color were significantly
different between beverages (P< 0.05). The overall
acceptability of the unfermented
beverage was less. No significant nutritional diffe
rences were seen between beverages.
Some of the nutrients values in the beverages are d
esirable for hemodialysis patients
(Protein: 7.9-8 g 100 g
-1
, Fat: 0.4%, Trans fatty acids: 2%, Saturated fatty
acids: 56.15%
Phosphorus: 9.25-9.35 mg 100 g
-1
, Potassium: 0.0295 %, Sodium: 62.5 mg 100 g
-1
, and
vitamin E: 400 mg 220 mL
-1
). The microbial counts of both were safe. Vitamin
E fortified
fermented whey beverage might be a good recommendat
ion for hemodialysis patients
because of its protein quality, low fat, phosphorus
, sodium, and potassium and high
vitamin E contents.
Keywords:
Fermentation, Functional food,
Nutritional value, Sensory attributes, Whey
protein concentrate.
