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నైరూప్య

Development of a Ricotta Cheese Whey-based Sports Drink

Natali Knorr Valadão, Ivana Morais Geremias de Andrade, Jacqueline Costa Jory, Fabio Augusto Gallo, Rodrigo Rodrigues Petrus

Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85ºC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.