Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the beverage are most important challenges.
Materials and Methods: Response surface methodology is effective method for formulating new products. In this study for formulating cornelian cherry whey-based beverage, ResponseSurface Methodology (RSM), engaging the Central Composite Rotatable Design (CCRD) was used. The ingredients range used for production beverage comprised of whey protein cornelian cherry juice concentrate10-20 g, pectin 0.3-0.9 g and sugar 7.5–15 g in 100 g whey–based cornelian cherry juice beverage. To calculate phase separation percentage of samples at day 7, the serum phase volume was determined and the value of it was divided to the total volume of juice. A group of seven trained judges were selected on the basis of triangle test for sensory evaluation of optimum sample. All evaluations used 9-point hedonic scale.
Results: Optimum sample with 13.5 w/w%, of concentrate, w/w 0.88% pectin, and w/w 14.48% sugar with w/w 19.78% phase separation was obtainedby Response Surface Methodology, andthe overall acceptability of it was 7.1.
Conclusions: This study attempts to remove the technical problem that inhibits the development of whey protein-containing cornelian cherry concentrate. Response Surface Methodology (RSM) was successfully used to improve the production of cornelian cherry whey-based beverage.