Optimización del comportamiento reológico de una bebida láctea a base de lactosuero formulada con distintos hidrocoloides Autores/as

The emerging trend in the use of cheese whey in food development lies in avoiding contamination and promoting the circular economy in dairy industries. This work aimed to optimize a formulation for developing a non-fermented acidified dairy beverage from whey, with rheological properties similar to those of a leading drinkable yogurt brand in the Argentine market. For this, a base formulation with reconstituted whey, dairy powders, and sugar was prepared, to which 0.142 % stabilizers were added, and for its acidification, lactic acid was used until reaching a pH of 4.6. A mixture experimental design of three factors (modified starch, gelatin, and a combination of guar and locust bean gum in equal parts) with three levels (0.028 %, 0.057 %, and 0.085 % concentrations) and a central point were used. The responses evaluated were apparent viscosity (between 0 and 200 s-1) and rheological model parameters (yield strength, behavior index, etc.). Likewise, the control yogurt was characterized by recording the same mentioned variables. Predictive models were obtained for each response and the effect of each hydrocolloid in the beverage. In turn, the concentrations of starch (0.028 %), gelatin (0.059 %), and gums (0.054 %) were determined by optimizing multiple answer, which willed allow obtaining a beverage with similar characteristics to commercial yogurt.