Ciência Rural ()

Beverages formulated with whey protein and added lutein

  • Juliana de Cássia Gomes Rocha,
  • Adriana Corrêa Mendonça,
  • Kéllen Wanessa Coutinho Viana,
  • Mariza de Paiva Maia,
  • Antônio Fernandes de Carvalho,
  • Valéria Paula Rodrigues Minim,
  • Paulo César Stringheta

DOI
https://doi.org/10.1590/0103-8478cr20151606
Journal volume & issue
Vol. 47, no. 3

Abstract

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ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

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