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Influence of Acerola ( M alpighia ssp.) and Flaxseed ( L inum usitatissimum L .) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages
Author(s) -
da Silva Bibiana,
Vinhal Gabrielle Lázara Ribeiro Rodrigues de Barros,
Barcia Milene Teixeira,
Pertuzatti Paula Becker
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12649
Subject(s) - pulp (tooth) , food science , chemistry , dietary fiber , nutraceutical , carotenoid , carotene , medicine , pathology
The whey beverages are products based on whey but are subject to the inclusion of other components in the formulation, such as flaxseed, a rich source of dietary fiber. The use of acerola pulp is an interesting option, considering the significant production of this fruit in B razil and its good acceptance. The present study aimed to use an experimental design for the development of formulations of fermented whey beverages, varying the concentrations of acerola pulp and golden flaxseed flour. The results showed that acerola is a good source of carotenoids (13.48 μg β‐carotene/g of pulp) and vitamin C (948.16 mg/100 g of pulp) because there were no significant losses in their processing. Taking into account the parameters analyzed in the whey beverages, it was concluded that the center points of the design (30% acerola and 8% flaxseed) had the most suitable formulations as they had satisfactory levels of bioactive compounds and fiber (4.57–5.74 g fiber/100 g sample) in addition to consumer acceptance. Practical Applications This work is new and original and not under consideration elsewhere. The manuscript is significant because it demonstrates the presence of carotenoids and vitamin C in high levels in whey beverages due to the presence of acerola pulp and golden flaxseed flour.