Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 54-60Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.11.021
Keywords
Peach juice; Protein solubility; Colloidal stability; High hydrostatic pressure; Soybean proteins
Categories
Funding
- Instituto Nacional de Tecnologia Agropecuaria (INTA) [PE PNAIyAV 1130033]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Argentina [11220110101109]
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Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L-1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).
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