title: Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
abstract: Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85-90%) hydrolysis in cheese and paneer whey was optimized with enzyme concentration of 0.4% at pH 6.75 after incubation at 40 °C for 3 h. The sweetness level in hydrolyzed whey was equivalent to 2.5% sucrose solution. Response surface methodology was used to optimize the levels of sugar, lemon juice, lemon flavor and stabilizer i.e. carboxyl methyl cellulose (CMC). The most acceptable lemon based beverage contained 8, 4, 0.1 and 0.05% of sugar, lemon juice, lemon flavor and CMC, respectively. The beverage had greater acceptability to judges after heat treatment at 90 °C for 2 min than the heat treatment of 5 psi for 5 min.
authors.affiliation: Indian Institute of Vegetable Research, P. B. No. 01, Jakhini (Shahanshahpur), Varanasi, 221305 India.
authors.forename: Sudhir
authors.initials: S
authors.lastname: Singh
authors.affiliation: Indian Institute of Vegetable Research, P. B. No. 01, Jakhini (Shahanshahpur), Varanasi, 221305 India.
authors.forename: Priti
authors.initials: P
authors.lastname: Khemariya
authors.affiliation: Department of Biochemistry, Faculty of Science, Banaras Hindu University, Varanasi, 221005 India.
authors.forename: Ashutosh
authors.initials: A
authors.lastname: Rai
keywords: Lactose hydrolysis; Lemon based beverage; Response surface methodology; Whey
references.citation: Crit Rev Food Sci Nutr. 1993;33(6):431-76
references.pmid: 8216810