Beverages formulated with whey protein and added lutein
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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Universidade Federal de Santa Maria
2017
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oai:scielo:S0103-847820170003007522017-01-09Beverages formulated with whey protein and added luteinRocha,Juliana de Cássia GomesMendonça,Adriana CorrêaViana,Kéllen Wanessa CoutinhoMaia,Mariza de PaivaCarvalho,Antônio Fernandes deMinim,Valéria Paula RodriguesStringheta,Paulo César antioxidant activity lutein proteins protein drink sensory acceptance whey 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.info:eu-repo/semantics/openAccessUniversidade Federal de Santa MariaCiência Rural v.47 n.3 20172017-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752en10.1590/0103-8478cr20151606 |
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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 |
| spellingShingle |
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 Beverages formulated with whey protein and added lutein |
| author_facet |
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 |
| author_sort |
Rocha,Juliana de Cássia Gomes |
| title |
Beverages formulated with whey protein and added lutein |
| title_short |
Beverages formulated with whey protein and added lutein |
| title_full |
Beverages formulated with whey protein and added lutein |
| title_fullStr |
Beverages formulated with whey protein and added lutein |
| title_full_unstemmed |
Beverages formulated with whey protein and added lutein |
| title_sort |
beverages formulated with whey protein and added lutein |
| description |
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. |
| publisher |
Universidade Federal de Santa Maria |
| publishDate |
2017 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752 |
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