Development and Characterization of Fermented and Unfermented Whey Beverages Fortified with Vitamin E

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.