The addition of xyloligoosaccharide in strawberry-flavored whey beverage

被引：50

作者：

Souza, Fernanda P. ^{[1
]}

Balthazar, Celso F. ^{[2
]}

Guimaraes, Jonas T. ^{[2
]}

Pimentel, Tatiana C. ^{[3
]}

Esmerino, Erick A. ^{[2
]}

Freitas, Monica Q. ^{[2
]}

Raices, Renata S. L. ^{[1
]}

Silva, Marcia C. ^{[1
]}

Cruz, Adriano G. ^{[1
]}

机构：

[1] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

[2] Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil

[3] Inst Fed Parana IFPR, Campus Paranaval, BR-87703536 Curitiba, Parana, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 109卷

关键词：

Whey beverage; Xyloligoosaccharide; Bioactive compounds; Volatile compounds; PHYSICOCHEMICAL CHARACTERISTICS; BIOACTIVE COMPOUNDS; PROFILE; ACID;

D O I：

10.1016/j.lwt.2019.03.093

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and alpha-amylase and alpha-glucosidase inhibition), rheological properties (higher viscosity), volatiles profile, and sensory acceptance (aroma, texture and overall liking), besides providing adequate concentrations of the prebiotic in the product (1.25 g/mL). XOS is an interesting ingredient to improve the functional potential of strawberry-flavored whey beverages.

引用

页码：118 / 122

页数：5

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