Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage

Year 2025, Volume: 9 Issue: 4, 1316 - 1329, 26.12.2025

Rutendo Daisy Nyagato , Vimbai Hamandishe , Shadreck Muyambo , Tonderai Mutibvu , Petronella T. Saidi

https://doi.org/10.31015/2025.4.32

https://izlik.org/JA96NL39EZ

Abstract

The underutilization of waste sweet whey in Zimbabwe poses a threat to the environment and results in high waste disposal costs to cheese processors. This study explores the reduction of waste sweet whey through development of a “cultured cereal sweet whey beverage (CSWb)” as a means of sustainable waste utilization. In this study, the effect of sweet whey inclusion on the nutritional, physicochemical, microbial and sensory attributes of CSWb was investigated. Treatments (T1-T4) containing varying concentration of cereal porridge (CP) and sweet whey (SW) were prepared. Treatments were T1 -20% SW + 67.7% CP; T2 -40.0% SW + 45.7% CP, T3 -50% SW + 35.7% CP, T4 -60% SW + 25.6% CP and control treatment with 0% SW + 85.8% CP. Data on the physicochemical properties (pH, ºBrix, lactic acid, consistency), nutrition (crude protein, fiber, phosphorous and calcium) and microbial quality (yeast and molds) was collected and analysed using RStudio ver. 4.5.0-2. Consumer acceptability dynamics were determined using mean ranks and PCA in Stata/MP ver. 19. Increasing the sweet whey to optimum concentration of 40% resulted in a nutritious CSWb with high content of crude protein, phosphorus and calcium. pH and lactic acid concentration increased (p < 0.05) with increasing sweet whey inclusion. Total soluble solids (ºBrix) showed a decrease (p < 0.05) as the concentration of sweet whey increased. Consistency values showed that the beverage became significantly thinner (p < 0.05) as sweet whey concentrations increased. Storage time significantly affected (p < 0.05) lactic acid, pH, Brix and consistency. The microbial quality fell within the recommended levels. Low values of yeast, molds and coliforms were observed over a storage time of 20 days, suggesting product microbial stability. Consumer studies showed that enhancing the CSWb with moderate percentages of sweet whey, up to 40%, improved its acceptability.

Keywords

Sweet whey , Nutritious cereal beverages , Sustainable waste utilization , Sensory Analysis , Physicochemical properties , Microbial quality

Supporting Institution

This research was supported by the University of Zimbabwe Department of Livestock Sciences.

Thanks

We appreciate Dr. J. A. Urombo (Harare Institute of Technology, Mathematical Sciences Department) for their advisory input during the progression of this study.

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