Determination of the characteristics of a functional dessert based on whey and plant ingredients

Abstract

The object of the study is a functional whey-based milk dessert enriched with pumpkin powder. The problem to be solved is the limited application of whey in value-added food products and the insufficient development of stable dairy desserts based exclusively on whey and plant-derived structuring ingredients. Results demonstrated that butternut squash powder is rich in carbohydrate compounds and hydroxyl-containing components associated with high water-binding capacity and stabilizing properties. Its incorporation improved the sensory characteristics of the whey-based dessert and promoted the formation of a stable protein–polysaccharide structure. At pH 5.12 ± 0.01, interactions between whey proteins and pumpkin polysaccharides increased yield stress and improved structural stability. Compared with the whey-based control, the addition of butternut squash powder increased structural strength by 15-25%, reduced syneresis, and improved moisture retention. Scanning electron microscopy confirmed the formation of a homogeneous protein–polysaccharide matrix without visible phase separation. Replacing sucrose with stevioside reduced the energy value of the dessert by 40.4% while maintaining desirable sensory properties. The obtained results provide a technological basis for producing functional dairy desserts using whey as a secondary dairy raw material and butternut squash powder as a natural structuring ingredient. The proposed approach can be applied in dairy processing technologies to produce low-calorie functional products with improved nutritional value and more efficient utilization of dairy by-products