Processing chocolate milk drink by low-pressure cold plasma technology
作者： Nathalia M Coutinho , Marcello R Silveira , Leonardo M Fernandes , Jeremias Moraes , Tatiana C Pimentel
DOI: 10.1016/J.FOODCHEM.2018.11.061
关键词:
摘要: This study aimed to evaluate the effect of process time (5, 10, and 15 min) flow rate (10, 20, 30 mL/min) cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, volatile profile chocolate milk drink. The mild (lower time) more severe (higher conditions led a reduction (total phenolic activity), changes in composition (increased saturated decreased monounsaturated polyunsaturated acid), less favorable health indices atherogenic, thrombogenic hypercholesterolemic acids lower desired acids), number compounds. In contrast, intermediate conditions, an adequate concentration compounds, indices, increased (ketones, esters, lactones) were observed. Overall, has proven be interesting alternative drinks, being paramount importance parameters.
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