An innovative carbonated beverage based with milk permeate and prebiotics

Abstract

Milk permeate is an underutilized dairy co-product with potential for innovative applications, such as in carbonated dairy beverages. Given that carbonation remains largely unexplored in dairy beverages, it may represent a strategic opportunity to expand the product portfolio in a highly competitive market. Furthermore, incorporating prebiotics can provide functional properties to the product, such as promoting gut health, while adding value to a co-product and aligning with consumer demand for health-promoting beverages. This study aimed to develop and evaluate a carbonated dairy beverage using milk permeate (CPB) and prebiotics (fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, and inulin-FOS, GOS, XOS, INUL), with a sugar-sweetened control (SUGAR). Physicochemical and rheological properties were analyzed, while sensory evaluation was conducted using the Temporal Driver of Liking (TDL) method to identify the key attributes that drive the acceptance of CPB. CPB-FOS exhibited the highest viscosity and consumer preference, likely due to the enhanced sweetness perception. SUGAR sample ranked second in acceptance, while the other prebiotic-containing formulations did not achieve satisfactory acceptance levels. TDL analysis revealed that sweetness, particularly mildly lingering residual sweetness, and lemon flavor were the primary drivers of liking. In contrast, bitterness negatively influences acceptance, especially when perceived at the beginning of consumption. The findings suggest that milk permeate can serve as a valuable base for innovative carbonated beverages, with FOS demonstrating superior sensory acceptance and favorable rheological properties. The study highlights the importance of balancing sweetness and lemon flavor while minimizing bitterness to optimize consumer preference.

Keywords: Beverage; Dairy product; Dynamic sensory analysis; Prebiotics; Quality.