Storage Stability and Sensory Analysis of Uht‐processed Whey‐banana Beverages

Selected characteristics of whey‐fortified banana beverages stored at 4, 20, 30 and 40C were monitored at specific time intervals over a 60‐day storage period. The particle volume mean diameter (D43) remained unchanged for the entire study and the particle surface area mean diameter (D32) changed only in the first week. The products remained light‐colored (L*∼71) for 60 days; redness (a*), yellowness (b*) and saturation (C*) increased with time at elevated storage temperatures. The Hue (H*) was smaller at elevated temperatures. A sensory descriptive analysis panel generated terms to describe and quantify the sensory characteristics of the whey‐banana beverage stored at 4C. The product was a sour, sweet, smooth beverage, with distinctive banana flavor and minimum off‐flavor. A consumer panel indicated that sourness and acidity were critical quality factors. The main differences detected were for sedimentation (greater at 40C) and serum separation (minimum at 4C).