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

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  • 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)

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).

Suggested Citation

  • Varvara Andreou & Sofia Chanioti & Maria-Zaharoula Xanthou & George Katsaros, 2022. "Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation," Sustainability, MDPI, vol. 14(23), pages 1-23, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:23:p:15722-:d:984451
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    References listed on IDEAS

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    1. Varvara Andreou & Sofia Chanioti & Panagiota Stergiou & George Katsaros, 2021. "Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread," Sustainability, MDPI, vol. 13(24), pages 1-18, December.
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