Efecto de las proteínas del lactosuero sobre la calidad físico-química y sensorial de bebidas fermentadas

Abstract

Studies on the use of whey in the Agroindustry are scarce. Whey protein content renders it valuable in the development of fermented beverages. However, the whey seems like waste becomes a source of environmental pollution. Therefore, the objective of this study was to conduct a systematic literature review on the impact of incorporating whey proteins on the physicochemical and sensory quality of fermented beverages made from whey. The descriptive methodology followed a bibliographic design, gathering information from several primary and secondary sources, including databases, books, journals, and articles. Data from 2017 to 2022 were analyzed and managed for technical purposes. This methodology was essential to determine that a whey-based beverage exhibits the following proximate components: Moisture 87%, Fiber 0%, Total Fats 1.2%, Ash 0.51%, Protein 4.20%, and Carbohydrates 7.09%. Another relevant factor is the acidity percentage ranging from 0.2-0.8, with an acidic pH of 4.5. Conclusions drawn from different research demonstrate that the composition of whey depends on the food used as a base. In the case of producing fermented beverages, employing diverse raw materials such as fruits, vegetables, plants, and other compounds complements the nutritional content of whey, transforming it into a functional food suitable for consumption.