Resumo

ZARATE MEZA, Pablo F.; SEPULVEDA-VALENCIA, José U.  e  CIRO-VELASQUEZ, Héctor J.. Effect of the addition of stabilizers on physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp. Ing. compet. [online]. 2023, vol.25, n.1, e-22012055.  Epub 30-Dez-2022. ISSN 0123-3033.  https://doi.org/10.25100/iyc.v25i1.12055.

The global beverage industry continues to grow with the particularity that the current market shows a trend for healthy, functional products that incorporate sustainable processes and raw materials that reduce negative impacts on the environment. The objective of this study was to develop a fruit drink with cape gooseberry (Physalis peruviana L) and agraz (Vaccinium meridionale Swartz) pulp, from sweet whey ultrafiltered and hydrolyzed permeate (80% degree of hydrolysis/lactase) , evaluating the effect of the addition of stabilizers on the physicochemical, antioxidant and sensory properties. The results indicated that the addition of a mixture incorporating pectin at 0.1% and Carboxymethylcellulose (CMC) at 0.1% with a participation of fruit pulp of 15% w/w achieves the best colloidal stability. Physicochemical analyzes for beverages with stabilizers showed the following values: pH (3.65±0.01), total soluble solids (11.9±0.05°Bx), titratable acidity (0.415±0.004%), viscosity (27.6±1.9 mPa.s), density (1.0387±0.0012 g/ml), humidity (87.34±0.124 % w/w), ashes (0.49 g/100g ), protein <2.5 g/100g , total phenols (38.14±1.52 mg, gallic acid/100g), total carotenoids (292.99±6.72 μg -carotene/100 g), antioxidant capacity by ABTS 452.42±12 μg trolox/ml, and DPPH 219.4±13.34 μg trolox/ml. Most of these attributes remained stable for 32 days both for the drink with stabilizers and for the one that did not incorporate them (control), however there were losses of 17% in total phenols and 4% in total carotenoids at the end of the storage period at 4 oC. Sensory tests in the beverage with stabilizers indicated general acceptance of attributes above 80% by consumers, allowing to conclude that the developed beverage offers an important alternative to generate added value to whey permeate with commercial projection compared to other applications where only separated and concentrated whey proteins are used.

Palavras-chave : Whey; ultrafiltration; functional drink; cape gooseberry; andean blueberry.

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