Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350461
Type: Artigo
Title: Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization
Author: Guimarães, Jonas T.
Silva, Eric Keven
Costa, Ana Letícia Rodrigues
Cunha, Rosiane L.
Freitas, Monica Q.
Meireles, M. Angela A.
Cruz, Adriano G.
Abstract: In this work, we evaluated the influence of inulin degree of polymerization (DP) on the physical stability of a soursop flavored whey beverage aiming to obtain a novel prebiotic food product. We studied the effect of the inulin DP (DP ≥ 10 and DP ≥ 23) and their interactions with others stabilizers (gellan gum and gum acacia) to improve the whey beverage physical properties. The DP of inulin had an important effect on physical stability. The optical microscopy, particle size distributions, separation index, light backscatter scan analysis and the rheological behavior results were essential to prove the better efficiency of inulin with higher DP for the beverage stabilization. Furthermore, the use of gellan gum decreased the difference caused by inulin DP. The results observed were mainly attributed to the inulin capacity in forming gels, which seemed to be directly related to its dissolution and storage conditions.
Subject: Soro do leite
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodhyd.2017.11.021
Address: https://www.sciencedirect.com/science/article/pii/S0268005X17315783
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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