Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Autor:	Verônica O. Alvarenga, Anderson S. Sant'Ana, Gabriela V. Amaral, Ana Rosa Costa, M. Angela A. Meireles, Rodrigo N. Cavalcanti, Eric Keven Silva, Erick A. Esmerino, Mônica Q. Freitas, Rosiane Lopes da Cunha, Adriano G. Cruz, Marcia C. Silva, Jeremias Moraes, Jonas T. Guimarães
Rok vydání:	2018
Předmět:	Supercritical carbon dioxide Chemistry Sensory system 04 agricultural and veterinary sciences 040401 food science Supercritical fluid 0404 agricultural biotechnology Grape juices Particle diameter Physical stability Consistency index Food science Dairy foods Food Science
Zdroj:	LWT. 92:80-86
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2018.02.005
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5a637718c00651f42c677f8c8ceb9a75 https://doi.org/10.1016/j.lwt.2018.02.005 Zobrazit plný text záznamu Full Text from ScienceDirect