Authors:
Diana (Balțatu) Fluerașu, Monica Negrea, Christine Neagu, Ersilia Alexa
Volume 31, Issue 3;
Pages: 366-372, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551
The food industry is constantly in search of innovative new products to meet consumer needs and expectations. Whey and jellies are two popular food products, appreciated for their taste and versatility in use. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. Whey jellies represent an innovation in the field of functional food, combining the gelatinous characteristics of traditional jellies with the nutritional benefits of whey. Whey, a by-product of the cheesemaking process, is rich in high-quality proteins, essential amino acids and bioactive peptides, having multiple uses in the food industry and nutrition. This paper aims to analyze the possibilities of capitalizing potential of whey resulting as a by product in the dairy industry, mixed with berries (blueberries, strawberries, raspberries) in obtaining healthy jellies with added value. Different jellies with fortified with whey and berries juice was obtained and analysed from sensory point of view used a panel of consumers. Also, some individual polyphenols were detected using HPLC method. The results highlighted that jellies with added raspberry and strawberry, fortified with whey were the most appreciated by consumers and represent valuable solution for food industry in order to sustainably capitalize on some valuable by-products from a nutritional point of view. Additionally, raspberries, strawberries, or blueberries included to the whey-based jelly enriches the polyphenol profile with functional and healthy positive implication.
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