Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Autor(es):Mostrar menos -

Amaral, Gabriela V. ^[1] ; Silva, Eric Keven ^[2] ; Costa, Ana Leticia R. ^[2] ; Alvarenga, Veronica O. ^[2] ; Cavalcanti, Rodrigo N. ^[2] ; Esmerino, Erick A. ^[3] ; Guimaries, Jonas T. ^[3] ; Freitae, Monica Q. ^[3] ; Sant'Ana, Anderson S. ^[2] ; Cunha, Rosiane L. ^[2] ; Moraes, Jeremias ^[4] ; Silva, Marcia C. ^[4] ; Meireles, M. Angela A. ^[2] ; Cruz, Adriano G. ^[4]

Afiliação do(s) autor(es)

^[1] Univ Fed Rural Rio de Janeiro, IT, BR-23890000 Rio de Janeiro - Brazil

^[2] Univ Estadual Campinas UNICAMP, FEA, Campinas, SP - Brazil

^[3] Univ Fed Fluminense, Fac Med Vet, BR-24230340 Niteroi, RJ - Brazil

^[4] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 92, p. 80-86, JUN 2018.
• Citações Web of Science: 23

Resumo

The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 +/- 2 degrees C/10 min) on the physical properties (color, particle size, rheology tests and physical stability) and sensory acceptance (consumer test) of whey grape juice drink was investigated. Lower particle diameter and consistency index as well as a pseudoplastic behavior was obtained suggesting the SCCD technology acted as homogenization step. Regards the sensory test, it was not noted differences for all sensory attributes evaluated, although increased sensory scores were noted for all SCCD beverages. Overall, SCCD technology seems an interesting option to be used at the processing of dairy foods, in particular whey grape juices. (AU)

• Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado