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BIBTEX RIS

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

2018; Elsevier BV; Volume: 92; Linguagem: Inglês

10.1016/j.lwt.2018.02.005

1096-1127

Gabriela Vieira do Amaral, Eric Keven Silva, Ana Letícia Rodrigues Costa, Verônica O. Alvarenga, Rodrigo N. Cavalcanti, Erick A. Esmerino, Jonas T. Guimarães, Mônica Q. Freitas, Anderson S. Sant’Ana, Rosiane Lopes Cunha, Jeremias Moraes, Márcia C. Silva, M. Ângela A. Meireles, Adriano G. Cruz,

Meat and Animal Product Quality

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.