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Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

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Abstract

The formulation of a new functional beverage from Opuntia stricta juice enriched with whey cheese was investigated. Five beverages were developed with different percentages of juice. The storage stability was evaluated at 4 °C during 60 days in terms of physicochemical analysis (pH, acidity, total, and reducing sugar). The prepared beverages have a red color and a highly acceptable taste, the overall acceptability varies from 6.12 to 6.80 and from 7.16 to 8 respectively for the two categories of consumers 10–25 and over 25 years old. The relation between acceptability of beverages (for two categories of consumers) and sensory parameters (color, juice percentage, taste, and texture) was modelized using linear regression model with a correlation coefficient (R2) of 72.9% and 70.5% respectively for consumers 10–25 and over 25 years old. In this vein, the beverages were appreciated differently according to the age range of consumers (10–25 years or over 25 years old). A mathematical relationship between the responses (pH, acidity, reducing, and total sugars) and covariates (storage period and juice concentration) was obtained, described by first-order polynomial equations with an R2 of 87%, 83%, 89.5%, and 88.7% respectively for pH, acidity, reducing, and total sugar. The study showed that the drinkable beverage based on whey and Opuntia stricta juice with a proportion of juice varying from 35 to 25% is the best regarding sensory properties and physicochemical stability.

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Authors and Affiliations

  1. Olive Tree Institute, LR16IO01, University of Sfax, Sfax, Tunisia

    Monia Ennouri, Karim Ennouri & Mohamed Ali Triki

  2. Digital Research Center of Sfax, Technopark of Sfax, University of Sfax, Sfax, Tunisia

    Karim Ennouri

  3. Laboratory of Probability and Statistics, Faculty of Sciences of Sfax, University of Sfax, Sfax, Tunisia

    Hanen Ben Hassen

  4. Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Sfax, Tunisia

    Slim Smaoui

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  1. Monia Ennouri
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  5. Slim Smaoui
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection, and analysis were performed by ME, KE, HBH, MAT, and SS. The first draft of the manuscript was written by ME and SS, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Monia Ennouri.

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Ennouri, M., Ennouri, K., Ben Hassen, H. et al. Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization. Biomass Conv. Bioref. (2023). https://doi.org/10.1007/s13399-023-04188-8

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  • DOI: https://doi.org/10.1007/s13399-023-04188-8

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