Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 14, Issue 4 - Serial Number 52, September and October 2018, Pages 485-493   

Document Type: Research Article

DOI: 10.22067/ifstrj.v14i4.66350

Authors

Zeynab Raftani Amiri^* ; Mohammad Ezazi

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran.

Abstract

Introduction: Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of yoghurt, as a by-product, can be applied in whey based fruit beverages due to its minerals and beneficial residual proteins. It represents about 85–95% of the milk volume and contains nutrients, such as lactose as a most content, soluble proteins, lipids, minerals, vitamins, and organic acids. Acid whey has a pH of approximately 4.5 due to the conversion of lactose into lactic acid by lactic acid bacteria during the process of yoghurt production. Lactose is the main ingredient of whey, which comprises 90 percent of whey dry matter. According to FAO, the worldwide production of cheese was estimated to be 19,000 kilo tones (kt) in 2010, thus resulting in approximately 177,000 kt whey as a by product. The annual growth arises to production of approximately 211,000 kt whey in 2020. Therefore, the research for new lucrative whey utilization beside whey protein recovery is an ongoing challenge for the dairy industry. More than 70% of the world’s population suffer from lactose intolerance, which limits consumption of lactose containing dairy products. Lactose intolerant individuals, who consume milk or other dairy products like as acid whey, even at small quantities, facing gastroenterological complications related to the uptake of calcium and certain other nutrients. Thus it is important to reduce the lactose content of mild and dairy by products before using them in new foods formulation. In this study production of low lactose whey by enzyme was investigated. Beta-D-Galactosidases, EC (3.2.1.23), is a hydrolase enzyme that converts lactose into glucose and galactose and increases the sweet taste in products. It is commonly known as lactase, which is one of the most important enzymes in food, dairy and fermentation industries. Mixing of the low lactose whey with fruit compound or concentrates and sweetener agents make delicious and functional new beverage.

Materials and methods: The acid whey resulted from concentration of Greek yoghurt, as a by-product, was applied in whey based fruit beverages. The lactase enzyme (Sapherra FMP) was prepared from Novozyme Company. Pineapple compound prepared by Orana Company from Denmark. The quantity of sugar (Shadianeh) in each sample has been investigated based on the equivalent sweetness recognition by panelists in lactase treated samples in comparison with non treated samples. Premixed sugar and stabilizer in precise amount for each treatment was added to water and agitated in stainless steel agitating mix. After that whey and pineapple compound, and then 1000 ppm enzyme were added to samples and kept at 4 degree Celsius for 3 hours and finally pasteurized. All samples homogenized by 150 bar in 60 degree Celsius. Packaging of samples was done in 250 gram tetra pack container at aseptic condition. The effect of lactase enzyme on sugar quantity and taste improvement of acid whey based beverage produced by 5 percent of pineapple compound, has been investigated by lactase enzyme (0 and 0.1 percent), acid whey (30 and 40 percent), storage temperature (ambient and refrigerator) and time storage (0, 4, 8, 10 and 12 weeks after production) on a factorial experiment in a completely randomized design.

Results and discussion: The results of sensory evaluation in 12 weeks at two different storing temperatures (refrigerator and ambient), showed that addition of lactase enzyme before pasteurization of whey based pineapple flavored compound could kept not only the pH on constant, and reduced the sugar quantity to achieve constant sweetness in all samples, but also improved the sensory specification of beverage, significantly (p

Keywords

acid whey; Beverage; lactase; Sensory evaluation

References

Antunes, A.C., Cazetto, T.F., Bolini, H.L.A. 2005. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate. International Journal of Dairy Technology 58, 169–173.

AOAC. 1995. Official Methods of Analysis (16th Ed.). Arlington, VA: Association of Official Analytical Chemists: 1-45.

Bayarri S, Calvo C, Costell E, Duran L.2001. Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Science Technology, 7, 399–404

Beucler, J., Drake, M., and Foegeding, E.A. 2005. Design of a beverage from Whey permeate. Journal of Food Science, 70, 277-285.

Boehm, G., Fanaro, S., Jelinek, J., Stahl, B., & Marini, A. 2003. Prebiotic concept for infant nutrition. Acta Paediatrica, International Journal of Paediatrics, Supplement, 91, 64-67.

Calbet, J.A.L., MacLean, D.A., 2002. Plasma Glucagon and Insulin Responses Depend on the Rate of Appearance of Amino Acids after Ingestion of Different protein Solutions in Humans. The Journal of Nutrition 132, 2174–2182.

Chiba, S., Yamada, M., and Isobe, k., 2015.Novel acidophilic b-galactosidase with high activity at extremely acidic pH region from Teratosphaeria acidotherma AIU BGA-1. Journal of Bioscience and Bioengineering.120 (3), 263-267.

Codex Standard 192.1995, (Rev 2-1999). General Standard for food additives.

Demir, M., Turhan, I., Kucukcetin, A., Alpkent, Z., 2013.Oil production by Mortierella isabellina from whey treated with lactase.Bioresource Technology 128 (2013), 365–369.

Djuric, M., , M., Milanovic, S., Midorag, M., Panic, M.,.2004. Development of whey-based beverages. European Food Research and Technology, 219(4), 321-328.

FAO. 2011. OECD/Food and Agriculture Organisation of the United Nations: OECD Publishing. In OECD FAO agricultural outlook. Chapt, 91, 59-173.

Fischer, Ch., Kleinschmidt, T., 2015. Synthesis of galactooligosaccharides using sweet and acid whey as a substrate. International Dairy Journal, 48 15-22.

Gekas, V., Lopez-Leiva, M., 1985. Hydrolysis of lactose: a literature review. Process Biochem, 20, 2-12.

Gonzalez, R., Klaassens, E. S.,Mahnen, E., De Vos, W. M., and Vaughan, E. E. 2008. Differential transcriptional response of Bifidobacterium longum to human milkformula milk, and galactooligosaccharide. Applied and Environmental Microbiology, 74, 4686-4694.

Hui, W., Huiying, L., Yingguo, B., Yaru, W., Peilong, Y., Pengjun, S., Wei, Z., Yunliu, F., and Bin Y., 2009. An Acidophilic β-Galactosidase from Bispora sp. MEY-1 with High Lactose Hydrolytic Activity under Simulated Gastric Conditions. Journal of. Agricultural and. Food Chemistry. 57, 5535-5541.

Hung, M.N., Lee, B.H., 2002. Purification and characterisation of a recombinant galactosidase with transgalactosylation activity from Bifidobacterium infantis HL 96. Appl. Microbiol. Biotechnol, 58, 439-445.

Howard H Weetall, Noshir B.1974. The Preparation of Immobilized Lactase and Its Use in the Enzymatic Hydrolysis of Acid Whey. Biothechnology and Bioengineering, 151, 295-313.

ISO 8589 (E), Sensory analysis - General guidance for the design of test rooms, 2007, Second edition, 12-15.

Jelicic, I., Bozanic, R., Tratnik, L., 2008. Whey-based beverages- a new generation of diary products. Mljekarstvo: journal for dairy production and processing improvement, 58(3), 257-274.

Janine, B., Maryanne, D., and Allen, F.E. 2005. Design of a Beverage from Whey Permeate, Journal of Food Science, 70 (4), 277-285.

Jelen, P. 2011. Utilization and Products. Whey Processing. In: Encyclopedia of Diary Sciences, 4(2), 731-738.

Katsanos, C.S., Kobayashi, H., Sheffield-Moore, M., Aarsland, A., Wolfe1, R.R., 2006. A high proportion of Leucine is required for Optimal Stimulation of the Rate of muscle Protein Synthesis by Essential Amino Acids in the Elderly. American Journal of Physiology, Endocrinology and Metabolism, 291, E381–E387.

Kosikowski, F.V., 1968. Nutritional beverages from acid whey powder. Journal of dairy science, 51, 8, 1299-1301.

Krishnaiah, N., Reddy, C.R., Sastery, P.M., and Ramarao, M. 1989. Studies on the keeping quality of whey beverage. Asian, Journal of Dairy research, 8(1), 8-14.

Maiorella, B.L., and Ccastillo, F.J. 1984. Ethanol, Biomas and Enzyme production for whey waste abatement. Process biochemistry, 157-161.

Naik, Y.K., Khare, A., Choudhary, P.L., Goel, B.K., and Shrivastava. 2009. Studies on Physico-chemical and Sensory Characteristics of Whey Based Watermelon Beverage, Asian Journal of Research Chemistry, 2(1), 57-59.

Nukumi, N., Iwamori, T., Kano, K., Naito, k., Tojo, H., 2007 Reduction of tumorigenesis and invasion of human breast cancer cells by whey acidic protein (WAP).cancer letters, 252(1(, 65-74.

Ozer B.H, Stenning.R.A, Grandison A.S and Robinson, R.K. 1999. Rheology and Microstructure of Labneh (Concentrated Yogurt). Journal of Dairy Science, 82, 682-689.

Pescuma, M., Hebert E.M., Mozzi, F., de Valdez, G.F., 2010. Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology, 141, 73–81.

Renner, E., 1989. Nutritional Aspects, In: Whey and Lactose processing, J.G. zadow, 449-471.

Sah, B.N., Vasiljevic, T., Mskechnie, S., Donkor, O.N., 2016. Antibacterial and antiproliferative peptides in synbiotic yogurt-Release and stability during refrigerated storage. Journal of Dairy Science, 99(6), 4233-4242.

Smithers, G.W., 2008. Whey and whey proteins from ‘gutter to gold’. International Dairy Journal 18, 695-704.

Tamime, A.Y., and Robinson, R.K. 2000. Yoghurt Science and Tennology, Woodhead Publishing Limited.

Varghese, J., and Haridas, M. 2007. Prospects of Jackfruit Blend Yoghurt Whey. Word Journal of Dairy and Food Science, 2(1), 35-37.

Wagoner, Ty.B. E. Allen, Foegeding. 2017. Whey protein–pectin soluble complexes for beverage applications. Food Hydrocolloids, 63,130-138.

Yamani, M.I. 1993. Yoghurt whey Medium for Food-Borne Yeasts, Wiley International Science, 28(1), 111-116