INVESTIGADORES
RODRIGUEZ FURLAN Laura Teresa
artículos
Título:
Development of a functional beverage formulation with high protein content, inulin and Stevia
Autor/es:
RODRIGUEZ FURLAN L. T.; PÉREZ PADILLA, ANTONIO; CAMPDERRÓS, MERCEDES
Revista:
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Editorial:
BERKELEY ELECTRONIC PRESS
Referencias:
Año: 2011 vol. 7 p. 1 - 16
ISSN:
1556-3758
Resumen:
A beverage formulation with proteins of high quality, inulin, Stevia and C vitamin has been prepared. 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 denaturation during freeze-drying was assayed. The inulin is a versatile food ingredient and it also has health benefits. The powder obtained has improved sensory characteristic and high solubility. Stevia has been added as sweetness, being a low-carbohydrate, low-sugar food alternative. The formulation could be destined as protein supplement with functional properties or for special dietary use.
