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The addition of xyloligoosaccharide in strawberry-flavored whey beverage

Author:
Souza, Fernanda P., Balthazar, Celso F., Guimarães, Jonas T., Pimentel, Tatiana C., Esmerino, Erick A., Freitas, Mônica Q., Raices, Renata S.L., Silva, Márcia C., Cruz, Adriano G.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.109 pp. 118-122
ISSN:
0023-6438
Subject:
antioxidant activity, beverages, enzyme inhibition, enzymes, functional properties, ingredients, odors, pH, prebiotics, texture, viscosity, volatile compounds, whey, xylooligosaccharides
Abstract:
This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and ⍺-amylase and ⍺-glucosidase inhibition), rheological properties (higher viscosity), volatiles profile, and sensory acceptance (aroma, texture and overall liking), besides providing adequate concentrations of the prebiotic in the product (1.25 g/mL). XOS is an interesting ingredient to improve the functional potential of strawberry-flavored whey beverages.
Agid:
6357808