Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Sargun Malik¹  Azlin Mustapha¹  Kiruba Krishnaswamy² 

[1] Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, United States;Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, United States;Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO, United States;

关键词: upcycling;    kodo millet;    proso millet;    spray drying;    complementary food;    nutrition;    sensory;    microbiology;   

DOI  :  10.3389/fsufs.2023.1233689

 received in 2023-06-02, accepted in 2023-09-25,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionDisposal of the acid whey waste stream is one of the major challenges faced by the Greek yogurt industry. However, based on its physicochemical characteristics and composition analysis, it has huge potential in the health industry. Likewise, millets are highly nutritive and health benefitting ancient grains. Combining acid whey and millet matrix can help in solving the problem of both food losses and food security. Hence, the objective of the study is to analyze the enhancement or degradation of the nutrition profile when acid whey is combined with millet matrix using spray-drying technology.MethodThe methodology of the study includes composition analysis and functional characterization based on antioxidant properties, microbial analysis, and sensory evaluation.Results and discussionThe results showed that there was enhancement of functional properties of the millet-acid whey formulation matrix specifically in terms of polyphenolic compounds, lactose content, and mineral content. Overall, the study aims to provide an alternative method for the utilization and consumption of acid whey that is currently being mishandled and considered as waste by the Greek yogurt manufacturing companies.

【 授权许可】

Unknown   
Copyright © 2023 Malik, Mustapha and Krishnaswamy.