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Stability of a dairy-based electrolyte replenishment beverage Ciênc. Tecnol. Aliment.
VALADÃO,Natali Knorr; SHIMODA,Silmara Yukari; JORY,Jacqueline Costa; FRATASSI,Guilherme Cangemi; PETRUS,Rodrigo Rodrigues.
Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of the product. Hedonic scale tests were performed to estimate the beverage´s shelf life. Average scores greater than 5 (in a 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for evaluating the overall acceptance of the product. The pH values, titratable acidity and soluble solids were determined at the beginning and the end of the shelf life study. The pH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sports drink; Processing; Shelf life.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400824
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