Advantages of microfiltration processing of goat whey orange juice beverage.

摘要: The objective of this study was to evaluate the microbiological, physicochemical and functional quality an innovative goat whey orange juice beverage (GOB) processed by microfiltration. microfiltration (0.2 µm) GOBs had a variation on feed temperature (20, 30, 40, 50 °C) were compared conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold yeast lactic bacteria), (pH, color, rheology volatile compounds) bioactive compounds (acid ascorbic, total phenolics) activity (DPPH, ACE, α-amilase α-glucosidase) analysis performed. GOB using at least 30 °C presented adequate microbial counts (less than 4, 3 4 log CFU/mL, for AMB, molds yeasts LAB, respectively). In general, pH, color parameters, not influenced temperature, but difference from processing. rheological parameters MF utilization temperatures 20° maintained consistency similar sample, preserving responsible texture. Therefore, it is suggested processing mild (between 30° 40 °C) preserve also obtain desirable quality, beyond preservation many properties compounds.