Elaboración de una bebida funcional proteica saborizada de lactosuero

Abstract

The present titration work deals with the elaboration of a flavored protein drink of a functional type, which was manufactured from whey with the addition of proteins derived from milk. For the formulation of the drink, an experimental design was applied, which consisted in varying the concentrations of the proteins used (sodium caseinate and casein) and the sucrose, generating a total of 8 formulations. The formulation with the highest organoleptic acceptability was determined by using a tasting panel. In the production process of the beverage, it was necessary to apply filtration, skimming, clarification and pasteurization operations to the whey in order to ensure an adequate condition of the matter. Physicochemical and microbiological analyzes were carried out on both the whey and the drink produced in accordance with their respective standards in order to guarantee adequate food safety. Additionally, the nutritional information of the drink was obtained through bromatological analyzes carried out on it. Once the drink was made, organoleptic, physicochemical and microbiological stability analyzes were carried out for a period of 35 days, in order to determine possible variations in its properties. The results obtained from these analyzes made it possible to estimate the useful life of the product. Finally, a nutritional and economic comparison of the drink made with other similar drinks on the market was made. This comparison led us to estimate whether the drink produced is competent