Avaliação sensorial do suco de maracujá enriquecido com proteína de soro de queijo em pó
Keywords:
soro de queijo, suco de maracujá, proteína de soro, análise sensorial, estabilidade de partículasAbstract
This paper is concerned with consumer acceptance of passion fruit juice fortified with cheese whey protein. Powdered whey containing 12.0% total protein was added to passion fruit juice so that the final product contained 0.0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% protein. The product was treated at 85 to 90oC for 30 min. After bottlling it was stored at room temperature.
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