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Beverages formulated with whey protein and added lutein

by Maia, Mariza de Paiva , Mendonça, Adriana Corrêa , Carvalho, Antônio Fernandes de , Rocha, Juliana de Cássia Gomes , Viana, Kéllen Wanessa Coutinho , Stringheta, Paulo César , Minim, Valéria Paula Rodrigues

in Acidity / AGRONOMY / Amino acids / Antioxidants / Beverages / Carotenoids / Colorimetry / Contamination / Dairy industry / Ethanol / Lutein / Mathematical models / Physicochemical analysis / Principal components analysis / Proteins / Sensory evaluation / Whey / Whey protein

2017

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2017

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2017

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Journal Article

Beverages formulated with whey protein and added lutein

Maia, Mariza de Paiva,

Mendonça, Adriana Corrêa,

Carvalho, Antônio Fernandes de,

Rocha, Juliana de Cássia Gomes,

Viana, Kéllen Wanessa Coutinho,

Stringheta, Paulo César,

Minim, Valéria Paula Rodrigues

2017

Overview

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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Ciência Rural,Universidade Federal de Santa Maria Centro de Ciencias Rurais,Universidade Federal de Santa Maria

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