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Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

Martins, Carolina P.C., Ferreira, Marcus Vinicius S., Esmerino, Erick A., Moraes, Jeremias, Pimentel, Tatiana C., Rocha, Ramon S., Freitas, Mônica Q., Santos, Jânio S., Ranadheera, C. Senaka, Rosa, Lana S., Teodoro, Anderson J., Mathias, Simone P., Silva, Márcia C., Raices, Renata S.L., Couto, Silvia R.M., Granato, Daniel, Cruz, Adriano G.
Food chemistry 2018 v.255 pp. 58-66
aldehydes, antioxidant activity, bioactive compounds, brix, citrulline, color, flavor, functional properties, industrial applications, juices, ketones, lycopene, manufacturing, melting, phenolic compounds, temperature, volatile organic compounds, watermelons, whey
The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications.