Influence of Acerola (Malpighia ssp.) and Flaxseed (Linum usitatissimum L.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages. Issue 4 (20th November 2015)

• Record Type: Journal Article
• Authors: da Silva, Bibiana; Vinhal, Gabrielle Lázara Ribeiro Rodrigues de Barros; Barcia, Milene Teixeira; Pertuzatti, Paula Becker
• Is Part Of: Journal of food processing and preservation. Volume 40:Issue 4(2016:Aug.)
• Page Start: 688
• Page End: 696
• Publication Date: 2015-11-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12649
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: 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 Brazil 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.