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|Type:||Artigo de periódico|
|Title:||Milk Drink Using Whey Butter Cheese (queijo manteiga) and Acerola Juice as a Potential Source of Vitamin C|
|Abstract:||The production of a beverage from whey butter cheese (WBC) and acerola juice (AJ) presents good commercialization potential, uniting the benefits provided by the former with those of latter, including the ingestion of essential amino acids and increasing the vitamin C content, resulting in a product of differentiated nutritive value. Three beverage formulations were developed: B(1) (50% WBC-50% AJ v/v), B(2) (70% WBC-30% AJ, v/v), and B(3) (30% WBC-70% AJ, v/v). Lower protein and carbohydrate values were found for the formulations with less whey (p < 0.05). All the beverages presented an energy value below those declared for dairy beverages commercialized on the Brazilian market. The beverages B(1) and B(2) were considered food products that were sources of vitamin C. B(2) presented significant variations for all the sensory attributes evaluated (p < 0.05), although the results were similar to those obtained for B(1), suggesting the commercialization potential of these formulations.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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