Development of a functional beverage formulation with high protein content, inulin and Stevia

RODRIGUEZ FURLAN L. T.; PÉREZ PADILLA, ANTONIO; CAMPDERRÓS, MERCEDES

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

BERKELEY ELECTRONIC PRESS

Año: 2011 vol. 7 p. 1 - 16

1556-3758

A beverage formulation design containing protein of high quality, reduced saline contain, inulin, Stevia and C vitamin has been performed. The protein source was bovine plasma which was concentrated and demineralized by a combined membrane methodologies as microfiltration, ultrafiltration and discontinues diafiltration. The use of inulin as protective agent to prevent protein concentrate denature during drying by lyophilization was assayed. This compound is a versatile food ingredient and it is also has health benefits. The powder has improved sensory characteristic and high solubility. Stevia has been added as sweetness, being a low-carbohydrate, low-sugar food alternative. The formulation can be destined as protein supplement with functional properties for sportsman or several pathologies treatment as obesity, renal deficiency, hypertense or diabetes.