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Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate

Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate

Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah 

Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan.

alizypher@aup.edu.pk  

ABSTRACT

Whey proteins have many nutritional and beneficial therapeutic properties, which are indispensable for the functional and nutritional properties of foods. The aim of the study was to neutralize whey by addition of NaOH (0.1 and 0.01N) and NaHCO3 (0.1 and 0.01N) for fortification and enrichment of foods. However, addition of these solutions results in an increase in total solids and ash content of the whey sample The samples were normal whey (not treated), neutralized whey (neutralized with NaOH) and neutralized whey (neutralized with NaHCO3). Whey was pasteurized at 720C for 15 second followed by neutralization. All the samples were analyzed physico chemically (pH, %acidity, %moisture, crude protein) and organoleptically (color, taste, texture and overall acceptability) with an interval of one week for storage period of one month. The treatments were T0 (not treated), T1 (neutralized with NaOH) and T2 (neutralized with NaHCO3). Statistical analysis showed that storage intervals and treatments had a significant (p<0.05) effect on physicochemical and sensory quality of neutralized whey. 

 

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Sarhad Journal of Agriculture

September

Vol. 35, Iss. 3, Pages 663-1019

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