Abstract

Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry.