Evaluation of the Physicochemical Parameters of Functional Whey Beverages

The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed fl axseed oil, rich in -3 fa y acids. The amount of fa y acids, peroxide and anisidine values, fa y acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of fl axseed oil aff ected the sensory, physical and chemical properties of the beverages. High quantities of oleic and -linolenic fa y acids (18.97 and 54.82 %, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04 %, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with fl axseed oil had a favourable ratio of n-6/n-3 polyunsaturated fa y acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with fl axseed oil did not aff ect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O 2 /kg) and acidity (0.34 %) were found in the samples with pH=4.0 a er 30-day storage at (61) . A strong negative correlation was estimated between the amount of polyunsaturated fa y acids and anisidine value (R=-0.871; p<0.05), peroxide value (R=-0.728; p<0.05) and fa y acidity (R=-0.948; p<0.05).