Evaluating the Functional Characteristics of Foods Formulated with Different Whey Levels

Owing to the high nutritional and functional properties of whey proteins and their potential to enhance various food characteristics, sweet whey—derived from the production of soft cheese—was incorporated into several food products, including angel cake, biscuits, yoghurt, ice cream, and meat burgers, at concentrations of 10%, 30%, and 35%. A range of functional properties was assessed, including solubility, fat-binding capacity, emulsification, viscosity, foaming, and gelation. The findings revealed that increasing whey concentration led to a notable improvement in textural consistency, with the highest consistency observed at the 35% inclusion level. Additionally, the fat absorption capacity of the products improved, enhancing their fat-binding ability—most prominently in angel cake and burger samples - thereby contributing significantly to their functional quality. The emulsification capacity and stability were also markedly influenced by whey concentration, while gel-forming properties improved across all fortified products. The sensory evaluation highlighted favourable attributes, with the fortified cake demonstrating superior texture, flavour, aroma, and overall consistency compared to the control. Biscuits and yoghurt fortified with whey exhibited enhanced aroma and taste, while in ice cream, whey addition contributed to improved whiteness. In the case of burgers, the inclusion of whey enhanced both texture and juiciness, improving overall acceptability. Sensory analysis across all products (angel cake, biscuits, yoghurt, ice cream, and meat burgers) showed no statistically significant differences at the 0.05 level.