Journal article

Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure

Marcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, Jeremias Moraes, Erick A Esmerino, Tatiana C Pimentel, Monica Q Freitas, Marcia C Silva, Renata SL Raices, C Senaka Ranadheera, Fabio O Borges, Thatyane V Fonteles, Roberto PC Neto, Maria Ines B Tavares, Fabiano AN Fernandes, Sueli Rodrigues, Adriano G Cruz

FOOD RESEARCH INTERNATIONAL | ELSEVIER | Published : 2019

Abstract

The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted to cold plama technology in different processing time (5, 10, and 15 min) and gas flow (10, 20, and 30 mL min-1) conditions with a conventional pasteurized product. Whey beverages treated by cold plasma presented higher pH values, lower consistency and lower viscosity, and a flow behavior index similar to Newtonian fluids. Milder cold plasma conditions resulted in whey beverages with higher pH, lower viscosity and consistency, and similar particle..

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University of Melbourne Researchers