Design And Development Of Functional Beverage From Cheese Whey And Teff Flour

Cheese whey is one of the main by-products of the dai ry industry. The nutritional componentrnof the whey is overlooked; however, in many parts of the world and on ly little effort if notrnnone has been made to utilize it into different forms of products. The current study aims atrnproducing a functional beverage from Gouda cheese whey, teff and stabilizer. AD-optimalrnExperimental model of the Oesign-Expert®, version 7.0 (from Stat-Ease, Inc) was used inrnorder to optimize whey (88-94%), teff fl our (5-10%), and pectin ( 1-2%). The componentsrnwere blended and cooked at a temperature of 65°C for 15 minutes with frequent st irring. Thernraw materials and the final products were characterized using standard test methods forrnproximate, microbiological, mineral, viscosity and sensory attributes. Vanilla and mangornflavors, art ificial food color and sweetener were used to increase the acceptability of the finalrnproduct. Microbiological qual ity was performed for the se lected consistent final productsrnacross a period of seven days at room and refri geration temperatures. From the formulations,rnthe nutritional values are found to be: moistu re (78.3-89.24%), protein (7.49-11.99 gil OOg),rnfat (0.23-1.71 gIlOOg), ash (2 .78-5.63 gIlOOg), fiber (1.74-2.48 g/100g), carbohydrate (80.75-rn87.4 7 gil OOg), energy (370.50- 385.76 Kcal); minerals: Fe (9.49-21.28 mgll OOg), Carn(177 07- 39941 mgflOOg).,...Ml>--(.11..l4-167 99 mgLlJlO.g),...2lL(l 03- 2 QCLmgLlllJl.g)....an.d...N.«.a--------irn( 124.95-369.90 mgIlOOg). Two trial s; Tr-2 with 93.3% whey, 5 % Teff, and 1.7 % stabilizer;rnand Tr-13, with 94% whey, 5 % Teff, and 1.0% stab ili zer, were found to have goodrnconsistency. Microbiological resu lts of the formu lated products were; aerobic bacterial cOlin!rn(160-220 Cfu/g), yeast and mold, s. aurells and Enterobacteriaceae count «10 Cfu/g).Fromrnthe senso ry evaluation vanilla flavour has the highest acceptability, plain ranked second andrnMango flavour with the least preference. Trial 13 was found to have the highest overallrnacceptability than Trial 2 by consumer panel ists. The viscosity of the products fa lls in thernrange of minimum 24.32 and a maximum of 99.99 cPo Products stored at room temperaturernshowed good consistency over those stored at refri gerat ion temperature, which exhibitedrnsynereses up on storage. Based on the findings of th is study, it is possible to produce a noblernfunctional beverage from cheese whey using teff flour and pectin as a complementary blend.rnThe final product has exhib ited a s light off-flavour after the seventh day of storage andrnconsidered a challenge of the current study.

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