Functional properties and consumer acceptance of whey-oat beverages under different ultrasonication times and inulin concentration

Ana Luisa Herrera-Ponce, Ivan Salmeron-Ochoa, Jose Carlos Rodriguez-Figueroa, Eduardo Santellano-Estrada, Ivan Adrian Garcia-Galicia, Einar Vargas-Bello-Pérez, Alma Delia Alarcon-Rojo*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

This study aimed to determine the influence of ultrasound (3 vs. 15 min) and inulin (1% vs. 2% w/v) on the functional and sensory properties of whey-oat beverages. The treatments were identified as I1-U3, I2-U3, I1-U15, and I2-U15 referring to the inulin (I) percentage (1 or 2%) and the ultrasound (U) time (min), respectively. The acidity of whey and oat solutions decreased (p <.05) during storage while the antioxidant activity increased without effect on angiotensin-converting enzyme inhibitory (ACEI) activity. The whey-oat beverage with the highest antioxidant and ACEI activities was I1-U15. The beverages with inulin and ultrasound application were more accepted than the control beverage. Overall, the greatest outcomes were observed in the beverage containing 1% w/v inulin and 15 min ultrasound. Whey, oat, and inulin are potential ingredients that confer functional properties for the formulation of value-added beverages. Ultrasound technology can be a strategy to improve the functional properties of whey-oat beverages. Practical applications: Ultrasound is a green, versatile, and non-thermal technology with an ample scope for development and commercialization in beverage processing industries. The use of ultrasound and inulin addition yielded in a whey-oat beverage with enhanced bioactive properties on cold storage. The synergistic effect of a whey-oat matrix added with inulin and treated with ultrasound has clearly evidenced its benefits in the design of new functional whey-oat-based beverages to be marketed as healthy, fast, and convenient supplementary foods.

Original languageEnglish
Article numbere16907
JournalJournal of Food Processing and Preservation
Volume46
Issue number10
DOIs
StatePublished - Oct 2022

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