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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/155436

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network_name_str CONICET Digital (CONICET)
spelling 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
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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
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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)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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