Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit
The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents,...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/406076 |
| Acceso en línea: | https://hdl.handle.net/2117/406076 https://dx.doi.org/10.5327/fst.26923 |
| Access Level: | acceso abierto |
| Palabra clave: | Freeze-drying Dairy products. Guabiroba Functional beverage Cheese whey Concentration Bioactive compounds. Productes lactis Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la llet |
| Sumario: | The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage. |
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