Milk drinks can be described as acidified protein liquid systems with stability and volume similar to natural milk, which usually consists of a dairy phase such as milk, whey, and an acidic environment like fruit pulp, concentrate or fresh fruit juice have been formed that can also contain sweeteners, sugar and stabilizers.
Today, dairy drinks made from milk and cheese have been flourishing not only from the point of view of scientific research but also in the global trade market.
The most important factors affecting the acceptance of these products are their health effects, desirable nutritional properties due to the presence of water-soluble proteins with high biological value, unique sensory properties and increasing their shelf life.
On the one hand, by using whey in fruit drinks, in addition to increasing the nutritional value of the drink, one of the main problems of dairy factories, i.e. wastewater, is solved and environmental pollution is prevented.
Due to having useful nutrients such as having bioactive compounds including phenolic compounds and an attractive taste profile, juices can be an ideal environment for health compositions that are beneficial for all age groups.
Pina Colada fruit drink is a mixture of pineapple and coconut juice, informed consumers are looking for drinks with higher amounts of nutrients such as proteins, vitamins and minerals and compounds. For example, there are phenolics and carotenoids.
In this regard, dairy drinks produced with cheese and juice are a source of proteins with high biological value and bioactive compounds, respectively.
However, using cheese to produce these drinks is a major problem due to colloidal instability (protein aggregation).
The aggregation of whey protein is mainly created by beta-lactoglobulin, which reduces the colloidal stability and shows the undesirable appearance. However, low stability, undesirable texture and sensory quality, especially at low pH values, are the main challenges in whey protein-based beverages.
Iran has many types of native gums. Persian gum is a transparent gum that oozes from the trunk and branches of the almond tree with the scientific name Amygdalus scoparia Spach.
This gum, like other gums, produces sticky and expensive solutions in water and has medicinal, industrial and food applications.
Kathira gum is obtained by drying the sap of the Astragalus plant. This gum is an anionic polysaccharide and consists of two parts: basorin, the water-insoluble part, and tragacanthin, the water-soluble part.
Katira gum is widely used in the food and pharmaceutical industries as a stabilizer, emulsifier and thickener due to its practical and appropriate features, including high resistance to acid and heat.
Also, sage seed with the scientific name of Salvia macrosiphon Boiss is a dark mint that swells easily in water and gives mucilage
The conclusion of the research
In this research, the effort has been to prepare for the first time a mixture of pineapple and coconut juice, i.e. pina colada, which has an attractive taste profile, to produce a new drink based on whey.
The results obtained from the study of the effect of different native hydrocolloids, namely Katira, Mero and Farsi, and commercial ones, namely pectin, on the drinking stability of pina colada based on cheese showed that a combination of native gums is capable of physical stability. The drink contains cheese, so that it can compete with commercial gum like pectin.
Therefore, since pectin has a lower economic value compared to native gums, as a result of using native gums, it can reduce the finished price for the production of pina colada drink based on whey.
One of the solutions to reduce tension in a drink containing cheese protein is the use of hydrocolloids.
These compounds, by making the drink viscous, make it difficult for denatured proteins or small aggregates to join together.
and in this way it causes the reduction of the sitting of these drinks.
The use of hydrocolloids has caused an increase in the cost of drinking. The addition of native gums to the composition will increase the cost of the drink compared to the commercial gum.
The amount of viscosity and consistency of the beverages was at a level that created a pleasant mouthfeel. Hydrocolloids in low concentrations cause liquid environments to gel, these compounds are used to improve rheological and textural properties in food industries.
Hydrocolloids have a strong interaction with water due to their high hydrophilic property, and by trapping the free water in the food structure, they improve the texture.
Choosing the appropriate hydrocolloid type and concentration is important in controlling the sensory and physical quality of beverages, because the stability of beverages can be improved by increasing viscosity, but consumers of beverages with viscosity They do not accept excessive coziness
Resource
Dehgan , Bahareh. Esmaeilzadeh, Reza and Zainab Raftani Amiri; The effect of indigenous gums (Katira, Farsi and Meru) on the drinking stability of pina colada based on whey and its comparison with commercial gum.
