Permeate components valorisation for beverage manufacturing Permeate based beverage production with or without lactose hydrolysis

Abstract

The aim of this study was to investigate the possibility of beverage manufacturing based on utilization of permeate components. Two different formulations were used for beverage production with orange addition. The results shows that total sugar content in beverages varied from 10 g/100g to 11. 22g/100g. Approximately 16% low level of lactose was noticed in beverage obtained after lactose hydrolyses by addition of enzyme β - galactosidase than in beverage without lactose hydrolysis. The both beverages contain minerals: K, Ca, Na, Mg, Mn, Cu, Zn and Fe. The highest content of Ca and P was noticed in both samples. Beverage produced from permeate with enzyme and orange addition had the higher antioxidative properties than permeate and the other beverage.