Author/Authors :
muhammad, ali university of agriculture peshawar - department of food science and technology, Peshawar, pakistan , durrani, yasser university of agriculture peshawar - department of food science and technology, Peshawar, Pakistan , hashmi, majid suhail university of agriculture peshawar - department of food science and technology, Peshawar, Pakistan , qazi, ihsan mabood university of agriculture peshawar - department of food science and technology, Peshawar, Pakistan , ayub, muhammad university of agriculture peshawar - department of food science and technology, Peshawar, Pakistan , saifullah, . university of agriculture peshawar - department of food science and technology, Peshawar, Pakistan
Abstract :
Whey proteins have many nutritional and beneficial therapeutic properties, which are indispensablefor the functional and nutritional properties of foods. The aim of the study was to neutralizewhey by addition of NaOH (0.1 and 0.01N) and NaHCO3 (0.1 and 0.01N) for fortification andenrichment of foods. However, addition of these solutions results in an increase in total solids and ashcontent of the whey sample The samples were normal whey (not treated), neutralized whey (neutralizedwith NaOH) and neutralized whey (neutralized with NaHCO3). Whey was pasteurized at 720C for15 second followed by neutralization. All the samples were analyzed physico chemically (pH, %acidity,%moisture, crude protein) and organoleptically (color, taste, texture and overall acceptability) with an intervalof one week for storage period of one month. The treatments were T0 (not treated), T1 (neutralizedwith NaOH) and T2 (neutralized with NaHCO3). Statistical analysis showed that storage intervals andtreatments had a significant (p 0.05) effect on physicochemical and sensory quality of neutralized whey.
Keywords :
Whey , Neutralization , Sodium hydroxide , Sodium bicarbonate
