Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink

Area of Science:

• Food Science
• Nutritional Science
• Dairy Technology

Background:

• Dietary supplementation with functional ingredients offers health benefits.
• Prebiotics, such as fructooligosaccharides (FOS), are increasingly incorporated into foods.
• Whey-based beverages are a popular functional food base.

Purpose of the Study:

• To evaluate the effect of fructooligosaccharides (FOS) as a prebiotic in whey-based functional drinks.
• To analyze the compositional changes, including amino acid and mineral profiles, of FOS-supplemented whey drinks.
• To assess the impact of storage on the physicochemical properties of these functional drinks.

Main Methods:

• Four whey-based drink formulations were prepared: one control (T1) and three supplemented with FOS at 0.5% (T2), 1.0% (T3), and 1.5% (T4).
• Compositional analysis focused on amino acids and minerals.
• Physicochemical properties (pH, total solids, acidity, crude protein, fat) were measured during storage.

Main Results:

• Fructooligosaccharides (FOS) significantly impacted total solids in whey drinks.
• pH, fat, and protein content decreased significantly (p<0.05) during the storage period.
• Essential and non-essential amino acid levels showed non-significant variations across all formulations and storage.

Conclusions:

• Fructooligosaccharides (FOS) can be incorporated into whey drinks, influencing their composition.
• Storage affects the physicochemical stability of FOS-supplemented whey drinks.
• The amino acid profile remains largely unaffected, suggesting potential for maintaining nutritional value.