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| Registros recuperados: 28 | |
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| 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. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Lutein; Proteins; Protein drink; Sensory acceptance; Whey. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752 |
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| Souza,Handray Fernandes de; Borges,Lara Aguiar; Lopes,João Pedro Antunes; Carvalho,Bruna Mara Aparecida de; Santos,Sérgio Henrique Sousa; Almeida,Anna Christina de; Lima,William James Nogueira; Brandi,Igor Viana. |
| ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Whey; Dairy industry; Nutritional value; Spondias dulcis.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753 |
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| Rojas,Evelin; Torres,Gabriel. |
| During enzymatic process of cheese manufacturing, rennin cleaves κ-casein releasing two fractions: para-κ-casein and glycomacropeptide (GMP), which remains soluble in milk whey. GMP is a peptide with structural particularities such as chain carbohydrates linked to specific threonine residues, to which a great variety of biological activities is attributed. Worldwide cheese production has increased generating high volumes of milk whey that could be efficiently used as an alternative source of high quality peptide or protein in foodstuff formulations. In order to evaluate isolation and recovery on whey GMP by means of thermal treatment (90 °C), 18 samples (2 L each) of sweet whey, resuspended commercial whey (positive control) and acid whey (negative... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycomacropeptide; PAGE-SDS; Whey; GMP isolation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100003 |
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| BOÊNO,Josianny Alves; NICOLAU,Edmar Soares; ASCHERI,Diego Palmiro Ramirez. |
| Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional quality; Microbiology; Shelf life; Stability; Whey. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200415 |
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| Registros recuperados: 28 | |
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