부산대학교 도서관

This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.