The effect of types and concentration of fillers on the quality of whey protein products

Abstract

Whey is a liquid residual from cheese production with high protein content. The high protein content causes whey to be used in the formulation of functional ingredients for food and beverage products. such as formula milk, sports supplements, and pharmaceuticals. The goal of the study was to determine the effect of types and fillers concentration on the quality of whey protein products using a spray dryer. The study involved the optimization of types and concentrations of different fillers on whey protein production and quality analysis by chemical and organoleptic tests. This study used a randomized block design with two factors. Factors A (type of filler) and B (concentration of filler) consisted of three levels, with two replications. Factor A was A1 = maltodextrin, A2 = pectin, and A3 = gum arabic, while factor B was B1 = 1%, B2 = 1.5% and B3 = 2%. Maltodextrin, pectin, and gum Arabic at 1% concentration resulted in the best whey protein through the spray drying process. Organoleptic test results with hedonic and hedonic quality obtained optimum results in the treatment of 1% maltodextrin filler. Therefore 1% maltodextrin could be applied in the whey protein production. Meanwhile, the analysis of chemical quality showed that the content of water, ash, protein, fat, and carbohydrates were 4.4%; 7.76%; 11.23%; 3.58%, and 73.82%, respectively.