Data/hora: 03/06/2024 08:34:52

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Beverages formulated with whey protein and added lutein	
Autores: 	Rocha,Juliana de Cássia Gomes; Mendonça,Adriana Corrêa; Viana,Kéllen Wanessa Coutinho; Maia,Mariza de Paiva; Carvalho,Antônio Fernandes de; Minim,Valéria Paula Rodrigues; Stringheta,Paulo César.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Antioxidant activity; Lutein; Proteins; Protein drink; Sensory acceptance; Whey.	
Resumo: 	ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P&lt;0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P&lt;0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p&gt;0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20151606	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.3 2017	
Fonte: 	info:eu-repo/semantics/openAccess