Development of a thermogenic drink from whey

Coffee is a food that has a health care prerogative, because we find in it caffeine, which when ingested and absorbed by the body, has beneficial effects on health, may help weight loss, temporarily supply hunger, and the effect thermogenic, and has the feasibility of assisting in the performance of people undergoing regular exercises during their practice. Cheese whey proteins can be used to assist in the performance of people undergoing regular exercise because they have essential amino acids. The drink is developed from a base of ingredients that are whey powder, instant coffee powder and sweetener, to build the drink ready for consumption. The added whey powder was processed by the foam-mat dehydration method. The foam-mat drying process in three different treatments resulted in protein samples of 8.42%; 10.76% and 8.47% respectively of treatments A, B and C, using the modified Kjeldahl method, showing a variation possibly linked to the concentration of emulsifier and stabilizer used in each treatment. Lipid analysis obtained 11.14%; 4.69; and 9.41; analyzed by soxhlet of the treatments, being in the order of A, B and C. In the moisture analysis have 4.92%; 8.28% and 6.63%, where a greenhouse was used at 105 ° C. In relation to W, the result was 0.11%; 0.11% and 0.10% by means of the measured LabSwift. Already in the density obtained the values of 4,30; 2.67 and 2.32 g / mL using the methodology of Okezie and Bello (1998). The final product resulted in a cold drink where treatment B was employed plus soluble coffee and anhydrous caffeine. With the market research it was noticed an interest in this product, besides being considered by the public a functional and innovative product.