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
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..View full abstract
The authors acknowledge the FAPERJ and CNPQ for the financial support for this study.