Development of whey- protein enriched strawberry whey beverage using response surface methodology

Abstract

The objective of the study was to develop whey protein enriched whey beverage with strawberry and whey protein. Whey beverage was prepared by using commercially available strawberry concentrate and was incorporated with whey protein concentrate (WPC70). The conditions were optimized to obtain beverage with high sensory scores. The experimental variables involved in the process were strawberry concentrate (%), whey protein (%), sugar (%) and pH. A central composite rotatable design (CCRD) of response surface methodology was applied to study the effect of experimental variables on sensory attributes of protein enriched whey beverage. It was shown that the sensory attributes such as flavour, colour, consistency and overall acceptability can be enhanced by varying the concentration of strawberry concentrate, whey protein, sugar and pH. The parameters of the model were obtained through multiple linear regressions. The sensory scores for flavour, colour, consistency and overall acceptability for optimized formulation (2.11 % strawberry concentrate, 0.73 % Whey protein, 9.74 % Sugar and 3.36 pH.) were 6.65, 7.1, 6.3 and 6.72 respectively.