Adição de soro de queijo em pó para o enriquecimento do suco de maracujá
Palabras clave:
soro de queijo em pó, enriquecimento do suco, proteína de soro, aproveitamento de resíduos, adição de soroResumen
The aim of this study was to determine the main chemical changes occurring in passion fruit juice when it is protein — fortified with different levels of cheese whey powder. Powdered whey was added in the proportions of 4.2%, 8.3%, 12.5%, 16.7% and 20.8% to obtain a final concentration of 0.0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% protein. The chemical characteristics analyzed periodically were: titratable acidity, pH, protein content, total amino acid content, ash and reducing sugars.
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