检索结果-南通市图书馆

Sensorial Evaluation and Physical Chemical Characterization of a Beverage Based on Whey and β-Glucans as a Potential Prevention of Nonalcoholic Steatohepatitis

引用

Food and Nutrition Sciences 2024年第8期15卷 770-789页

作者： Adriana Hernandez Santana Andrea Jimena Valdés Alvarado Sandra Karina Espinoza stephany bernardeth lanza aguilar Food Science Department Zamorano Pan-American Agricultural School Tegucigalpa Honduras

Whey and B-glucans are functional food ingredients that contribute to the prevention of non-communicable diseases. The objective of the study was to develop a functional beverage based on whey, B-glucans, and blackberry concentrate for the prevention of nonalcoholic steatohepatitis, determining its sensory, physicochemical, and nutritional qualities. The following phases were developed: 1) formulation with 75%, 85%, and 90% whey and 25%, 15%, and 10% blackberry concentrate, with a fixed amount of 0.243 g β-glucans in 100 ml;2) microbiological analysis to ensure the safety of the beverage;3) sensory analysis with untrained panelists to assess the degree of preference (appearance, color, odor, flavor, viscosity, acidity, sweetness), and general acceptance, with a seven-point hedonic scale to rate the level of acceptability;4) physicochemical and nutritional characterization of the beverage with the highest acceptance. An experimental design using complete random blocks was employed. Data analysis was performed with variance (ANDEVA) and mean DUNCAN separation at a 95% confidence level, using SAS®. A correlation study was conducted on acceptance analysis. A nutritional label was developed for the control beverage and the treatment with the highest acceptance. The formulation with 75% whey, 25% blackberry concentrate, and 0.243 g of β-glucan obtained the highest acceptance, with flavor and sweetness being the attributes that contributed to its acceptance. Nutritionally, the beverage with 80 cal, would be considered fortified with fiber (2 g), free of cholesterol, sodium, and saturated fat, according to the Central American Technical Regulation on Nutritional Labeling (Version 67.01.60:10). It is recommended that the effect of this beverage be measured to determine the benefits.

关键词： Fatty Acids Fatty Liver Glucans Whey

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：