Powdered beverage mix with acerola pulp, whey and maltodextrin

Natalia Duarte De Lima,Juliane Doering Gasparin Carvalho,José Maria Correia Da Costa,Marcos Rodrigues Amorim Afonso

doi:10.5935/1806-6690.20190068

Natalia Duarte De Lima, Juliane Doering Gasparin Carvalho + Show 2 more

Open Access

https://doi.org/10.5935/1806-6690.20190068

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Abstract

Mixing acerola pulp with whey, a by-product of the dairy industry, led to this study, whose aim was the development of a powdered beverage mix of acerola pulp, whey and maltodextrin (DE20). To determine the proportions of the mixture, a simplex-centroid mixture design was used. Different proportions of the mixture were dehydrated in a spray dryer at 175 °C. The results were evaluated in relation to hygroscopicity, moisture and ascorbic acid. Higher proportions of whey and pulp increased hygroscopicity and moisture, while maltodextrin reduced these parameters. An increase in pulp content raised the levels of ascorbic acid. The proportions (m m-1) of 50% acerola pulp, 25% whey and 25% maltodextrin resulted in significantly lower hygroscopicity (8.25 g 100 g-1) and moisture (1.66%), and appreciable levels of ascorbic acid (1492.49 g 100 g-1). The results indicated that the powder obtained shows good stability after 75 days of storage, with 9.20%, 1.79% and 1146.13 g 100 g-1 of hygroscopicity, moisture and ascorbic acid respectively.

Highlights

The challenge facing the food industry today is to seek alternatives for producing healthier foods, with no resulting price increase for consumers
Acerola is known for its ascorbic acid content, which varies from 2164 mg 100 g-1 to 1074 mg 100 g-1 depending on maturation stage (VENDRAMINI; TRUGO, 2000)
Whey is a by-product of the dairy industry that has aroused the interest of many researchers around the world due to its nutritional, functional and economic potential (ANTUNES; CAZETTO; BOLINI, 2004)

Summary

Introduction

The challenge facing the food industry today is to seek alternatives for producing healthier foods, with no resulting price increase for consumers. Whey is a by-product of the dairy industry that has aroused the interest of many researchers around the world due to its nutritional, functional and economic potential (ANTUNES; CAZETTO; BOLINI, 2004). According to Baldasso, Barros and Tessaro (2011), whey can be obtained by processing cheese through the action of rennin or acid precipitation (it contains 4 to 6 g of protein per litre). Nowadays, it can be found in the form of powder, protein concentrates, whey protein (PELEGRINE; CARRASQUEIRA, 2010; PERRONE et al, 2013), or added to beverages (CRUZ et al, 2009; LUIZ et al, 2014). Optimisation is vital in order to obtain powdered products with better sensory and nutritional characteristics, as well as achieving good yields from the process (ROCHA et al, 2014)

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