Development of a beverage based on citric juice with the addition of whey

Abstract Faced with new trends in healthy eating, there is a need to expand this market. The Argentine Society of Nutrition, based on local and international studies, has suggested that an adequate intake of dairy products not only provides calcium but also provides compounds associated with a decrease in the risk of chronic inflammatory diseases. The objectives of this work were to formulate and develop beverages based on orange juice with the addition of liquid and powdered whey, sweetened naturally, and study the physicochemical, nutritional and sensory characteristics. The samples were homogenized and pasteurized at 85 °C for 30 minutes and the pH value, acidity, solids content and colour were analyzed. A just-about-right (JAR) scale was used to evaluate the intensities of the acid taste, bitter taste and flavour, and also the colour attributes, and a 5-point hedonic scale was used to evaluate the global acceptability of the samples. The intensity analyses showed that the taste and colour were “ideal”. With respect to global acceptability, the pleasant categories scored more than 60% and only 10% considered it unpleasant. The beverage presented a pH value, colour and solids content similar to those of other citrus beverages, and was rated as pleasant by the consumers.

摘要 面对健康饮食的新兴趋势，拓展相关市场刻不容缓。阿根廷营养学会（Argentine Society of Nutrition）结合本地与国际研究成果指出，适量摄入乳制品不仅可提供钙质，还能获取与降低慢性炎症性疾病风险相关的活性组分。本研究旨在开发以橙汁为基底，添加液态乳清与粉状乳清并经天然甜味化处理的饮品，并对其理化、营养及感官特性展开系统研究。所有样品经均质处理后，于85℃条件下巴氏杀菌30分钟，随后对其pH值、酸度、固形物含量及色泽进行检测分析。采用恰适性（just-about-right, JAR）量表对酸味、苦味、风味及色泽属性的强度进行评价，同时使用5点喜好量表评估样品的整体接受度。强度分析结果表明，饮品的风味与色泽均处于"理想"区间。就整体接受度而言，超60%的受访者将其评为愉悦型，仅10%认为该饮品口感欠佳。该饮品的pH值、色泽及固形物含量与其他柑橘类饮品相近，且获得了消费者的正向认可。