Sensory evaluation of whey-based fruit beverages

Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey-based products make them suitable for the normal nutrition as well as for application in diet therapy. In this article practical realization of sensoric evaluation of some whey-based fruit beverages is presented. Samples have been made from pasteurized whey permeate and five kinds of fruit juices at 20–40% with the addition of some corrigens (sucrose and ascorbic acid at 7 and 10% and 0.2 and 0.4% respectively). Property sheets for the sensoric characteristics of these beverages were made. Sensory evaluation was carried out by assessors (panel's groups of 5 experts) using scoring system (20-point scale) and weighted factors. The results of investigation showed good sensoric quality of prepared whey beverages and the fact that the permeate obtained as a by-product during cheesemaking can be successfully used to produce permeate-based beverages.