Development and Characterization of Fermented and Unfermented Whey Beverages Fortified with Vitamin E

Regarding hemodialysis patients’ limitations in consuming different foods, providing them with a product with health-promoting effects is important. The objective of this study was to develop a functional food from whey protein for this disease condition and assess its sensory, chemical, and nutritional characteristics. Fermented and unfermented beverages were prepared as a mixture of whey protein concentrate (8.5%), permeate (1.4 % for fermented), mint flavor (0.01%), vitamin E (0.18%), and water. Ty17A starter was used for the fermented blend. After pasteurization, and homogenization, the blends were stored until the sensory, chemical, and nutritional evaluations were done. Data were analyzed by SPSS Software (version 16). The pH values of the fermented and unfermented beverages were 3.8 and 6.02, respectively. The medians of all sensory attributes were greater than 4 for the fermented and less than 3 for the unfermented beverages (except color). All sensory attributes other than the color were significantly different between beverages (P