期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 2, 期 4, 页码 368-373出版社
SPRINGER
DOI: 10.1007/s11947-008-0059-9
关键词
Whey beverages; Acerola; Processing
The production of a beverage from whey butter cheese (WBC) and acerola juice (AJ) presents good commercialization potential, uniting the benefits provided by the former with those of latter, including the ingestion of essential amino acids and increasing the vitamin C content, resulting in a product of differentiated nutritive value. Three beverage formulations were developed: B-1 (50% WBC-50% AJ v/v), B-2 (70% WBC-30% AJ, v/v), and B-3 (30% WBC-70% AJ, v/v). Lower protein and carbohydrate values were found for the formulations with less whey (p < 0.05). All the beverages presented an energy value below those declared for dairy beverages commercialized on the Brazilian market. The beverages B-1 and B-2 were considered food products that were sources of vitamin C. B-2 presented significant variations for all the sensory attributes evaluated (p < 0.05), although the results were similar to those obtained for B-1, suggesting the commercialization potential of these formulations.
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