Aprovechamiento del suero lácteo para la formulación de una bebida energética

Abstract

The present work consists in the formulation of an energy drink frommilk whey from the cheese industry. As a first point, the clarification process of the whey was performed to eliminate foreign particles, as well as unpleasant odors and tastes. Four clarification methods were used and the one that resulted in a cleaner serum was selected, especially the one that does not eliminate the nutritive components of the beverage. The clarifying media used: Activated carbon, unflavored gelatin, albumin (egg white) and sodium carrageenan. Physicochemical analyzes were performed on the serum both before and after the clarification process. The energy drink is composed, in addition to the main components of whey (proteins, vitamins, certain minerals), of: caffeine, acesulfame K, glucose and sucrose. It also added natural flavorings, acidulants. An experimental design was carried out, where caffeine, glucose and sucrose were varied, obtaining a total of 5 formulations, of which, by means of surveys to university students, it was selected so that it has greater sensory acceptance. In this work, the shelf life of the drink was also evaluated, where, for a period of 31 days, the product was stored in different environments and conditions (room temperature and refrigeration). The parameters evaluated were: color, odor, ° Brix and pH and the useful life of the drink was determined, as well as the optimal conditions for its conservation and storage.