Milk Drink Using Whey Butter Cheese (queijo manteiga) and Acerola Juice as a Potential Source of Vitamin C

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...

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Bibliographic Details
Published in:Food and bioprocess technology 2009-12, Vol.2 (4), p.368-373
Main Authors: Cruz, Adriano G, Sant'Ana, Anderson de S, Macchione, Mariana M, Teixeira, Ângela M, Schmidt, Flávio L
Format: Article
Language:English
Subjects:
acerolas
Agriculture
Amino acids
ascorbic acid
beverages
Biotechnology
carbohydrate content
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
energy content
Fermentation
food composition
Food Science
fruit juices
Ingestion
Malpighia emarginata
milk
Nutritive value
Original Paper
protein content
Saccharification
Starch
whey cheeses
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Summary: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 
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-008-0059-9