Valorization of Whey Using Honey: Whey Protein-Maltodextrin Conjugated Foam-Mat Dried Honey Powder

Abstract

Objective: Whey protein and maltodextrin conjugated foam-mat dried honey powder: Functional, physicochemical, structural, rheological, and thermal characterization. Methodology: Foam mat dried honey powder was obtained by the foam mat drying technique in which whey protein isolate and maltodextrin were used as foaming agent and foam stabilizer, respectively. The obtained honey powder was characterized in terms of physical, chemical, functional, phytochemical, rheological and structural properties to study the impact of foaming agents. Results and Conclusions: Whey protein isolate was found to improve the functionality, stability, and glass transition temperature, and maltodextrin was found to enhance the stability, crystallinity, and color of the foam mat dried honey powder. FTIR helped in understanding the changes in the functional groups attributed to the foaming agents. The crystallinity and the microstructural changes in the honey powder were observed from X-ray diffractograms and SEM micrographs, respectively. The rheological characterization confirmed the viscous nature of honey. The study confirmed the interaction between proteins and polysaccharides, which subsequently improved the heat stability, functional properties, solubility, emulsifying capacity, antioxidant properties, and solubility. The dried honey samples demonstrated minimal caking, low cohesiveness, and good flowability. The resulting foam-mat dried honey powder shows significant potential as a clean-label, nutrient-rich natural sugar replacer for various food industry applications, including bakery, confectionery, beverages, and functional foods.