Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color
作者： Claudia de Abreu Marques Coentrão , Eliane Teixeira Mársico , Beatriz da Silva Frasão , Roberta de Oliveira Resende Ribeiro , Lismaíra Gonçalves Caixeta Garcia
关键词:
摘要: In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added syrup containing jaboticaba pulp and lyophilized peel flour six experimental groups were made: control (CY); WPI (WY); albumin (AY), (WSY); (ASY) (SY). This study aimed to verify influence of addition fruit on phenolics compounds instrumental color parameters yoghurts proteins 1st 28th day storage. There a significant decrease in total content (from 1408.14mg GAE.L-1 686.73mg GAE.L-1), as well anthocyanin content. However, showed an increase flavonoid 28 storage 28.30mg QE.100g-1 38.29mg QE.100g-1). Regarding color, there L* b* values albumin. For a* values, observed at end period samples (WPI albumin) syrup. The data that different provided contents period, final product.
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