Effect of the addition of stabilizers on physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp
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Abstract
The global beverage industry continues to grow with the particularity that the current market shows a trend for healthy, functional products that incorporate sustainable processes and raw materials that reduce negative impacts on the environment. The objective of this study was to develop a fruit drink from an 80%, hydrolyzed whey permeates added with cape gooseberry (Physalis peruviana L) and agraz (Vaccinium meridionale Swartz) pulp. The results indicated that the addition of a mixture incorporating pectin at 0.1% and Carboxymethylcellulose (CMC) at 0.1% with a participation of fruit pulp of 15% w/w achieves the best colloidal stability. Physicochemical analyzes showed the following values: pH (3.65±0.01), total soluble solids (11.9±0.05°Bx), titratable acidity (0.415±0.004%), viscosity (27.6±1.9 mPa.s), density (1.0387±0.0012 g/ml), humidity (87.34±0.124 % w/w), ashes (0.49 g/100g ), protein <2.5 g/100g , total phenols (38.14±1.52 mg, gallic acid/100g), total carotenoids (292.99±6.72 μg b-carotene/100 g), antioxidant capacity by ABTS 452.42±12 µg trolox/ml, and DPPH 219.4±13.34 µg trolox/ml. Most of these attributes remained stable for 32 days, however there were losses of 17% in total phenols and 4% in total carotenoids at the end of the storage period at 4 oC. Sensory tests indicated general acceptance of attributes above 80% by consumers, allowing to conclude that the developed beverage offers an important alternative to give a high added value to whey with commercial projection.
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Accepted 2023-01-26
Published 2023-01-15
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