Development of a beverage based on citric juice with the additionof whey
- Autores
- Rivero, Roy Cristian; Morel, Constanza; Sosa, Natalia
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Faced with new trends in healthy eating, the need arises to work to expand the market. The Argentine Society of Nutrition, based on local and international studies, suggests that an adequate intake of dairy products not only provides calcium, it also provides compounds associated with a decrease in the risk of chronic inflammatory diseases. The objective of this work is to formulate and develop beverages based on orange juice with addition of liquid and powdered whey, sweetened naturally, to study the physicochemical, nutritional and sensory characteristics. The samples were homogenized and pasteurized at 85°C for 30 minutes. pH, acidity, solids content and color were analyzed. A just-about-right (JAR) scale was used to evaluate the intensity level of acid taste, bitter taste, flavor, and color attributes; meanwhile a 5-points hedonic scale was used to evaluate global acceptability of samples. The intensity level analysis showed that the taste and color were "ideal". In global acceptability, it was observed that pleasure categories were more than 60% and only 10% considered it unpleasant. The beverage presented pH, color and solids content similar to citrus beverages further it was rated as pleasant for consumers.
Considerando as novas tendências para alimentação saudável, há uma necessidade de expandir este mercado. A Sociedade de Nutrição da Argentina, baseada em estudos locais e internacionais, tem sugerido que um consumo adequado de laticínios não apenas fornece o cálcio, mas também fornece compostos associados com a diminuição do risco de doenças inflamatórias crônicas. Os objetivos deste trabalho foram formular e desenvolver bebidas baseadas em suco de laranja com adição de soro de leite na forma líquida ou em pó, adoçadas de uma forma natural, e estudar as características físico-químicas, nutricionais e sensoriais. As amostras foram homogeneizadas e pasteurizadas a 85 °C por 30 minutos, e os valores de pH, acidez, conteúdo de sólidos e cor foram analisados. A escala quase certa (JAR) foi usada para avaliar as intensidades dos gostos ácidos e amargos, o sabor e os atributos de cor, sendo que uma escala hedônica de cinco pontos foi usada para avaliar a aceitabilidade global das amostras. As análises de intensidade mostraram que os gostos e a cor foram “ideais”. Com respeito à aceitabilidade global, as categorias de agradável foram apontadas com mais de 60% e apenas 10% consideraram a bebida desagradável. A bebida apresentou valores de pH, cor e conteúdo de sólidos semelhantes aos de outras bebidas cítricas, e foi avaliada como agradável pelos consumidores.
Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Morel, Constanza. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Sensory evaluation
Citrus beverage
Calcium
Whey - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/155436
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Development of a beverage based on citric juice with the additionof wheyDesenvolvimento de uma bebida à base de suco cítrico com adição de soro de leiteRivero, Roy CristianMorel, ConstanzaSosa, NataliaSensory evaluationCitrus beverageCalciumWheyhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Faced with new trends in healthy eating, the need arises to work to expand the market. The Argentine Society of Nutrition, based on local and international studies, suggests that an adequate intake of dairy products not only provides calcium, it also provides compounds associated with a decrease in the risk of chronic inflammatory diseases. The objective of this work is to formulate and develop beverages based on orange juice with addition of liquid and powdered whey, sweetened naturally, to study the physicochemical, nutritional and sensory characteristics. The samples were homogenized and pasteurized at 85°C for 30 minutes. pH, acidity, solids content and color were analyzed. A just-about-right (JAR) scale was used to evaluate the intensity level of acid taste, bitter taste, flavor, and color attributes; meanwhile a 5-points hedonic scale was used to evaluate global acceptability of samples. The intensity level analysis showed that the taste and color were "ideal". In global acceptability, it was observed that pleasure categories were more than 60% and only 10% considered it unpleasant. The beverage presented pH, color and solids content similar to citrus beverages further it was rated as pleasant for consumers.Considerando as novas tendências para alimentação saudável, há uma necessidade de expandir este mercado. A Sociedade de Nutrição da Argentina, baseada em estudos locais e internacionais, tem sugerido que um consumo adequado de laticínios não apenas fornece o cálcio, mas também fornece compostos associados com a diminuição do risco de doenças inflamatórias crônicas. Os objetivos deste trabalho foram formular e desenvolver bebidas baseadas em suco de laranja com adição de soro de leite na forma líquida ou em pó, adoçadas de uma forma natural, e estudar as características físico-químicas, nutricionais e sensoriais. As amostras foram homogeneizadas e pasteurizadas a 85 °C por 30 minutos, e os valores de pH, acidez, conteúdo de sólidos e cor foram analisados. A escala quase certa (JAR) foi usada para avaliar as intensidades dos gostos ácidos e amargos, o sabor e os atributos de cor, sendo que uma escala hedônica de cinco pontos foi usada para avaliar a aceitabilidade global das amostras. As análises de intensidade mostraram que os gostos e a cor foram “ideais”. Com respeito à aceitabilidade global, as categorias de agradável foram apontadas com mais de 60% e apenas 10% consideraram a bebida desagradável. A bebida apresentou valores de pH, cor e conteúdo de sólidos semelhantes aos de outras bebidas cítricas, e foi avaliada como agradável pelos consumidores.Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Morel, Constanza. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaEstado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos2019-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/155436Rivero, Roy Cristian; Morel, Constanza; Sosa, Natalia; Development of a beverage based on citric juice with the additionof whey; Estado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos; Brazilian Journal Of Food Technology; 23; e2018191; 9-2019; 1-101516-72751981-6723CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjft/a/PNgqZcCt4v7MpcP5GddKnHw/?lang=en#ModalTutorsinfo:eu-repo/semantics/altIdentifier/doi/10.1590/1981-6723.19118info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:09Zoai:ri.conicet.gov.ar:11336/155436instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:43:09.801CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Development of a beverage based on citric juice with the additionof whey Desenvolvimento de uma bebida à base de suco cítrico com adição de soro de leite |
title |
Development of a beverage based on citric juice with the additionof whey |
spellingShingle |
Development of a beverage based on citric juice with the additionof whey Rivero, Roy Cristian Sensory evaluation Citrus beverage Calcium Whey |
title_short |
Development of a beverage based on citric juice with the additionof whey |
title_full |
Development of a beverage based on citric juice with the additionof whey |
title_fullStr |
Development of a beverage based on citric juice with the additionof whey |
title_full_unstemmed |
Development of a beverage based on citric juice with the additionof whey |
title_sort |
Development of a beverage based on citric juice with the additionof whey |
dc.creator.none.fl_str_mv |
Rivero, Roy Cristian Morel, Constanza Sosa, Natalia |
author |
Rivero, Roy Cristian |
author_facet |
Rivero, Roy Cristian Morel, Constanza Sosa, Natalia |
author_role |
author |
author2 |
Morel, Constanza Sosa, Natalia |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Sensory evaluation Citrus beverage Calcium Whey |
topic |
Sensory evaluation Citrus beverage Calcium Whey |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.7 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Faced with new trends in healthy eating, the need arises to work to expand the market. The Argentine Society of Nutrition, based on local and international studies, suggests that an adequate intake of dairy products not only provides calcium, it also provides compounds associated with a decrease in the risk of chronic inflammatory diseases. The objective of this work is to formulate and develop beverages based on orange juice with addition of liquid and powdered whey, sweetened naturally, to study the physicochemical, nutritional and sensory characteristics. The samples were homogenized and pasteurized at 85°C for 30 minutes. pH, acidity, solids content and color were analyzed. A just-about-right (JAR) scale was used to evaluate the intensity level of acid taste, bitter taste, flavor, and color attributes; meanwhile a 5-points hedonic scale was used to evaluate global acceptability of samples. The intensity level analysis showed that the taste and color were "ideal". In global acceptability, it was observed that pleasure categories were more than 60% and only 10% considered it unpleasant. The beverage presented pH, color and solids content similar to citrus beverages further it was rated as pleasant for consumers. Considerando as novas tendências para alimentação saudável, há uma necessidade de expandir este mercado. A Sociedade de Nutrição da Argentina, baseada em estudos locais e internacionais, tem sugerido que um consumo adequado de laticínios não apenas fornece o cálcio, mas também fornece compostos associados com a diminuição do risco de doenças inflamatórias crônicas. Os objetivos deste trabalho foram formular e desenvolver bebidas baseadas em suco de laranja com adição de soro de leite na forma líquida ou em pó, adoçadas de uma forma natural, e estudar as características físico-químicas, nutricionais e sensoriais. As amostras foram homogeneizadas e pasteurizadas a 85 °C por 30 minutos, e os valores de pH, acidez, conteúdo de sólidos e cor foram analisados. A escala quase certa (JAR) foi usada para avaliar as intensidades dos gostos ácidos e amargos, o sabor e os atributos de cor, sendo que uma escala hedônica de cinco pontos foi usada para avaliar a aceitabilidade global das amostras. As análises de intensidade mostraram que os gostos e a cor foram “ideais”. Com respeito à aceitabilidade global, as categorias de agradável foram apontadas com mais de 60% e apenas 10% consideraram a bebida desagradável. A bebida apresentou valores de pH, cor e conteúdo de sólidos semelhantes aos de outras bebidas cítricas, e foi avaliada como agradável pelos consumidores. Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Morel, Constanza. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
Faced with new trends in healthy eating, the need arises to work to expand the market. The Argentine Society of Nutrition, based on local and international studies, suggests that an adequate intake of dairy products not only provides calcium, it also provides compounds associated with a decrease in the risk of chronic inflammatory diseases. The objective of this work is to formulate and develop beverages based on orange juice with addition of liquid and powdered whey, sweetened naturally, to study the physicochemical, nutritional and sensory characteristics. The samples were homogenized and pasteurized at 85°C for 30 minutes. pH, acidity, solids content and color were analyzed. A just-about-right (JAR) scale was used to evaluate the intensity level of acid taste, bitter taste, flavor, and color attributes; meanwhile a 5-points hedonic scale was used to evaluate global acceptability of samples. The intensity level analysis showed that the taste and color were "ideal". In global acceptability, it was observed that pleasure categories were more than 60% and only 10% considered it unpleasant. The beverage presented pH, color and solids content similar to citrus beverages further it was rated as pleasant for consumers. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/155436 Rivero, Roy Cristian; Morel, Constanza; Sosa, Natalia; Development of a beverage based on citric juice with the additionof whey; Estado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos; Brazilian Journal Of Food Technology; 23; e2018191; 9-2019; 1-10 1516-7275 1981-6723 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/155436 |
identifier_str_mv |
Rivero, Roy Cristian; Morel, Constanza; Sosa, Natalia; Development of a beverage based on citric juice with the additionof whey; Estado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos; Brazilian Journal Of Food Technology; 23; e2018191; 9-2019; 1-10 1516-7275 1981-6723 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjft/a/PNgqZcCt4v7MpcP5GddKnHw/?lang=en#ModalTutors info:eu-repo/semantics/altIdentifier/doi/10.1590/1981-6723.19118 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Estado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos |
publisher.none.fl_str_mv |
Estado de São Paulo. Secretaria de Agricultura e Abastecimento. Instituto de Tecnología de Alimentos |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613358375927808 |
score |
13.070432 |