Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Varvara Andreou, Sofia Chanioti, Maria-Zaharoula Xanthou and George Katsaros ()
Additional contact information
Varvara Andreou: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DEMETER, 14123 Lykovrissi, Greece
Sofia Chanioti: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DEMETER, 14123 Lykovrissi, Greece
Maria-Zaharoula Xanthou: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DEMETER, 14123 Lykovrissi, Greece
George Katsaros: Institute of Technology of Agricultural Products, Hellenic Agricultural Organization–DEMETER, 14123 Lykovrissi, Greece

Sustainability, 2022, vol. 14, issue 23, 1-23

Abstract: This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).

Keywords: yogurt acid whey; tomato sauce; food emulsion; novel sauces; added value (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/14/23/15722/pdf (application/pdf)
https://www.mdpi.com/2071-1050/14/23/15722/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:14:y:2022:i:23:p:15722-:d:984451

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().