Mississippi State University
Schilling, Wes M.
Date of Degree
Graduate Thesis - Open Access
Food Science and Nutrition
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Wheyruit slush formulas were evaluated prior to consumer testing of pre-selected formulated beverages. Varying ingredients were prepared in accordance to a factorial design of maximum use of whey and minimum use of additional ingredients. Whey was obtained from the Mississippi State University Dairy Processing Plant and evaporated. The evaporated sweet whey was combined with blueberries, cherry concentrate, Splenda®, water and ice. Sensory tests were conducted to evaluate appearance, flavor and overall acceptability of formulations. Panelists were asked to participate in a survey to elaborate personal perceptions of the products. Formulation of 125mL whey and 30g blueberries had the higher acceptability score, but was not different from the beverage with 150mL whey and 30g blueberries. These two formulas were tested for chemical analysis. Adequate levels of antioxidants, total phenolics and neutral pH were observed. Results from proximate analysis showed minimal caloric levels with low presence of protein and carbohydrate.
Johnson, Reginald Carl Sean, "Formulation Of A Fruit Slush Using Evaporated Sweet Whey" (2008). Theses and Dissertations. 2328.