Volume 25 , Issue 1 , PP: 347-357, 2025 | Cite this article as | XML | Html | PDF | Full Length Article
Zoila Eliana Zambrano Ochoa 1 * , Gabriela Beatriz Arias Palma 2 , Carmen Amelia Cando Condorcana 3 , Jhony Daniel Lema Ramos 4 , Sanjar Mirzaliev 5
Doi: https://doi.org/10.54216/IJNS.250131
In this study, a thorough evaluation of the impact of whey use in the production of flavored beverages was carried out, using the neutrosophic analysis of variance method as the central research tool· The research focused on analyzing how whey, a byproduct of cheese production, could be used effectively in the production of flavored beverages, exploring its possible benefits and challenges from a comprehensive and multidisciplinary perspective· Through a series of experiments and exhaustive analyses, different variants of flavored beverages were examined, evaluating both their sensory quality and physical-chemical stability, and compared with beverages made without whey, revealing valuable insights about their viability and potential in the beverage industry· food and drinks· The findings of this study not only offer a deeper understanding of the role of whey in the production of flavored beverages, but also highlight the importance of the variance neutrosophic approach in evaluating this complex relationship· By integrating sensory analyzes with physicochemical measurements and stability considerations, a holistic and accurate picture of the effects of whey on the quality and characteristics of beverages could be obtained· These results not only have practical implications for the food industry, but also contribute to the advancement of research in multidimensional analysis methods and their application in the evaluation of innovative and sustainable food products.
Multi-criteria decision making , Neutrosophic analysis , Natural sweeteners
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