期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 109, 期 -, 页码 118-122出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.03.093
关键词
Whey beverage; Xyloligoosaccharide; Bioactive compounds; Volatile compounds
This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and alpha-amylase and alpha-glucosidase inhibition), rheological properties (higher viscosity), volatiles profile, and sensory acceptance (aroma, texture and overall liking), besides providing adequate concentrations of the prebiotic in the product (1.25 g/mL). XOS is an interesting ingredient to improve the functional potential of strawberry-flavored whey beverages.
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