In an attempt to
develop new carbonated beverages, whey was hydrolyzed by lactase enzyme at pH 6.6.
Whey beverages were prepared by blending sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The
hydrolyzed whey beverages were carbonated by injecting CO
2
at a pressure of 15 psi/15sec. The carbonated whey
beverages were analyzed for chemical, physical, microbiological and evaluated for its sensory properties. The
TS,
ash, total carbohydrates, and pH values had recorded significant (
P < 0
.05) between all treat
ments in carbonated
beverages. But the protein and fat contents showed no significant between all treatments.
From the results, it is clear
that T8 treatment recorded the significantly high value of viscosity compared to T3 treatment which had the lowest
values. Energy value of carbonated whey beverages ranged from 56.85 to 61.21 kcal 100g
-1
sample
. The total
bacterial counts were ranged from 0.95 to 1.04 log
10
CFU mL
-1
in all treatments.
The acceptability value in
carbonated whey beverages had an increasin
g trend with a treatment containing
green tea, lemon and/or peppermint.
Higher
acceptability values were obtained for the T8 sample and minimum acceptability scores were attained for the
T1 sample of carbonated whey beverages
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