| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Beverages formulated with whey protein and added lutein
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| 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
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| Data: |
2017-01-01
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| Ano: |
2017
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| Palavras-chave: |
Antioxidant activity
Lutein
Proteins
Protein drink
Sensory acceptance
Whey
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| 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<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<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20151606
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.47 n.3 2017
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| Direitos: |
info:eu-repo/semantics/openAccess
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