Determination of physicochemical and sensory properties of beverages produced using protein and prebiotic sources

The aim of this study was to determine the physicochemical and sensory properties of protein and prebiotic containing beverages that can be consumed by individuals from all age groups. The study was designed by using the Response Surface Method, and chocolate whey protein isolate (WPI), pea protein isolate (PPI) and inulin were used as independent variables. The maximum and minimum ranges of these variables were determined as 5.0-10.0 g/100 mL for WPI, 2.0-6.0 g/100 mL for PPI and 3.0-7.0 g/100 mL for inulin. As a result of the experimental design, the optimum production conditions were determined as 9.66 g WPI, 2.00 g PPI and 5.00 g inulin. Under these production conditions, the optimum physicochemical responses were determined as follows: the pH value was 7.02, the titration acidity was 0.02, the water-soluble dry matter content was 15.38, the L* value was 46.87, the a* value was 5.79, and the b* value was 8.54. Sensory responses were determined as follows: the taste value was 6.16, the odour value was 6.71, the aftertaste value was 6.50, and the overall acceptability value was 6.56. Under these conditions, the desirability value of the optimised beverage was found to be 97%. With this study, a new functional beverage formulation with high sensory acceptability was developed.