Upcycling Whey Permeate: Galactose + Electrolyte Powders for Low Glycemic Sports Chews
Access Restricted
Access to this document is restricted. Some items have been embargoed at the request of the author, but will be made publicly available after the "No Access Until" date.
During the embargo period, you may request access to the item by clicking the link to the restricted file(s) and completing the request form. If we have contact information for a Cornell author, we will contact the author and request permission to provide access. If we do not have contact information for a Cornell author, or the author denies or does not respond to our inquiry, we will not be able to provide access. For more information, review our policies for restricted content.
No Access Until
Permanent Link(s)
Other Titles
Author(s)
Abstract
Whey permeate is a byproduct from cheesemaking that is currently used to produce animal feed, as stabilizer or disposed into the environment. Previous work done by Alcaine Research Group at Cornell University optimized a process to partially ferment whey permeate to obtain a galactose-rich powder (GRP). The GRP contains galactose and minerals like sodium, potassium, magnesium, calcium and phosphorous, and it does not contain glucose. The purpose of this project was to upcycle GRP into a sports chew that contains electrolytes for rehydration and galactose, a low glycemic index sugar, for energy. Several gelling agents were used to develop the final formulation and a sensory test was made to evaluate overall liking, several attributes, purchase intent. The product was designed to leverage the nutrients present in GRP and provide consumers a glucose-free sport chew alterative.