Obtaining a coffee-flavored dairy drink using soy milk and whey

Authors

  • Yanires Castro Velázquez Instituto de Investigaciones de la Industria Alimentaria (IIIA). La Habana, Cuba
  • Dairon Iglesias Guevara Universidad de La Habana. Instituto de Farmacia y Alimentos. La Habana, Cuba
  • Marcos Antonio González Correa Universidad de La Habana. Instituto de Farmacia y Alimentos. La Habana, Cuba
  • Maikel Negrín Hernández Universidad de La Habana. Instituto de Farmacia y Alimentos. La Habana, Cuba

DOI:

https://doi.org/10.5377/nexo.v36i02.15997

Keywords:

Dairy drink, cow's milk, soy milk, whey

Abstract

A dairy drink was obtained by mixing the raw materials whey, cow's milk and soy milk. The products to be used in the formulation of the beverages were characterized physically-chemically. A  factorial design was carried out, where the levels of starch and whey were established. For this, the sugar concentration was fixed in the formulation of each of the experimental runs and the rest was completed with the whole cow's milk and soy milk components mixed in a 7/3 ratio. The best evaluated formulation was developed on a pilot scale and characterized. In the case of 1.2% starch, regardless of the whey content in the formulations, better results were always obtained. It was appreciated that the sensory quality of the product is conditioned by both the viscosity and the milky taste. The best evaluated formulation by the tasters was the one containing 1.2% starch and 30% whey. The sensory characterization of the beverage showed excellent quality, due to the perception of a correct combination of coffee flavor, soy flavor, and milk flavor. It presented a total solids content of 17.8% and an acidity of 0.07%.

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Published

2023-03-31

How to Cite

Castro Velázquez, Y. ., Iglesias Guevara, D. ., González Correa , M. A. ., & Negrín Hernández , M. . (2023). Obtaining a coffee-flavored dairy drink using soy milk and whey. Nexo Scientific Journal, 36(02), 44–55. https://doi.org/10.5377/nexo.v36i02.15997

Issue

Vol. 36 No. 02 (2023)

Section

Articles

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Copyright (c) 2023 Array

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