Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage

Area of Science:

• Food Science and Technology
• Dairy Science
• Beverage Development

Background:

• Whey, a nutritious byproduct of Indian dairy processing, presents disposal challenges and environmental concerns.
• Effective utilization of whey is crucial for reducing pollution and adding value to dairy waste.

Purpose of the Study:

• To develop a low-calorie watermelon beverage as an economically viable method for whey utilization.
• To optimize the formulation of whey-based watermelon beverage using response surface methodology.

Main Methods:

• Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) was employed.
• Independent variables included whey (40-60%), Innova® fiber (2.0-5.0%), and sucralose (0.01-0.03%).
• Effects on flavor, mouthfeel, after-taste, viscosity, total soluble solids (TSS), and sedimentation were evaluated.

Main Results:

• Quadratic models effectively described the relationships between variables and responses (R² > 95% for most parameters).
• Optimal beverage formulation: 51.46% whey, 3.84% Innova® fiber, and 0.021% sucralose.
• Achieved high scores for flavor, mouthfeel, after-taste, viscosity, and TSS, with minimal sedimentation.

Conclusions:

• A whey-based, low-calorie watermelon beverage can be successfully developed and optimized.
• RSM is an effective tool for optimizing beverage formulations with multiple ingredients.
• This approach offers a sustainable solution for whey valorization and waste reduction.