Effect of Native Gums (Tragacanth, Persian and Sage Seed) on the Stability of whey-Based Pina Colada Beverage and its Comparison with Commercial Gum

The utilization of whey as a by-product of dairy factories in the formulation of fruit drinks, with its high nutritional value, is the best way to return it to the human diet. Colloidal instability or serum separation is a major problem of whey-based beverages. Due to the increasing consumption of hydrocolloids in the food industry and the high price of commercial gums, the use of native gums has become very important.The effect of native gums (a combination of tragacanth, Persian, and sage seed) and commercial gum (pectin) were investigated on stability, viscosity, zeta potential values, and color of beverages. Finally, a sensory evaluation was made on the drink samples.The results showed that the lowest serum separation (4.2%) was related to the sample containing commercial gum and the highest value (92%) was related to the control sample (without gum)(P< 0.05). However, this difference was not significant between commercial and native samples. The highest zeta potential (-19.7) and viscosity (60.3) were related to samples containing commercial gum and native gums, respectively. In terms of sensory evaluation, drinks containing native and commercial gums scored well and can be introduced as good examples.According to the result of this study, it is possible to produce pinacolada drink (a combination of coconut and pineapple juice) based on whey with the least amount of sediment and serum separation using a combination of native gums.