Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346610
Type: Artigo
Title: Whey-grape juice drink processed by supercritical carbon dioxide technology: physical properties and sensory acceptance
Author: Amaral, Gabriela V.
Silva, Eric Keven
Costa, Ana Letícia R.
Alvarenga, Verônica O.
Cavalcanti, Rodrigo N.
Esmerino, Erick A.
Guimarães, Jonas T.
Freitas, Monica Q.
Sant’Ana, Anderson S.
Cunha, Rosiane L.
Moraes, Jeremias
Silva, Marcia C.
Meireles, M. Angela A.
Cruz, Adriano G.
Abstract: The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 ± 2 °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
Subject: Dióxido de carbono
Uva
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2018.02.005
Address: https://www.sciencedirect.com/science/article/pii/S0023643818301348
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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