Obtaining a carbonated drink from whey and orange juice (citrus sinensis)

Abstract

The objective of the research is to obtain a carbonated drink from whey and orange juice (Citrus sinensis), in order to give added value to the sweet whey from the production of pariah-type cheese; Before being used as a beverage component, it goes through physical and chemical operations; First, the pH is regulated from 6.4 to 4.6 with citric acid (2 g/Lt) to precipitate the casein particles, after heat treatment at 75 ºC for 15 minutes; With the purpose of clarifying the whey, after a process of resting, cooling and filtering (whey with a lower content of nephelometric units of turbidity UNT), it is hydrolyzed with the lactase enzyme, to break down the lactose into assimilable compounds (galactose and glucose). The percentage of orange juice with three levels of 11 were chosen as input variables; 13 and 15 percent and three sucrose concentrations of 12; 14 and 11 ºBrix, the interactions of variables were mentioned treatments; that had an effect on the output variable (pH of the drink and organoleptic quality); applying the method of the experimental design with a factorial arrangement of 32, which show the following formulation as the optimal parameter: amount of orange juice 15% and sugar concentration 14 ºBrix. Antioxidant is added: 0.03%; preservative: 0.05%; it is gasified with carbon dioxide (CO2) in a proportion of 3.1 vol of CO2 to give it the bubbly appearance. To evaluate the organoleptic qualities of the product; It was submitted to sensory acceptance tests through semi-trained judges, obtaining the following: sui generis flavor, pleasant and refreshing effervescence, acceptable appearance. Subsequently, a physicochemical evaluation was carried out in carbohydrates, 3.30% was obtained, proteins: 0.68%, pH 3.8, total acidity: 0.65 expressed in citric acid/100 ml and the values of the microbiological analyzes found are within the permissible margins of the NTP No. 214,002.