Abstract
The production of a beverage from whey butter cheese (WBC) and acerola juice (AJ) presents good commercialization potential, uniting the benefits provided by the former with those of latter, including the ingestion of essential amino acids and increasing the vitamin C content, resulting in a product of differentiated nutritive value. Three beverage formulations were developed: B1 (50% WBC–50% AJ v/v), B2 (70% WBC–30% AJ, v/v), and B3 (30% WBC–70% AJ, v/v). Lower protein and carbohydrate values were found for the formulations with less whey (p < 0.05). All the beverages presented an energy value below those declared for dairy beverages commercialized on the Brazilian market. The beverages B1 and B2 were considered food products that were sources of vitamin C. B2 presented significant variations for all the sensory attributes evaluated (p < 0.05), although the results were similar to those obtained for B1, suggesting the commercialization potential of these formulations.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
