Adição dos corantes naturais antocianinas e luteína em bebidas formuladas com proteínas de soro de leite

• Ano de defesa: 2013
• Autor(a) principal: Rocha, Juliana de Cássia Gomes
• Orientador(a): Stringheta, Paulo César
• Banca de defesa: Perrone, ítalo Tuler
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Corantes naturais; Jabuticaba; Luteína; Antocianinas
• Palavras-chave em Inglês: Natural dyes; Jabuticaba; Lutein; Anthocyanins
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2927

The current trend by consuming more healthy foods, nutritious and with additional features takes to the search for new products and ingredients that they can meet the needs of these consumers. The development of a food based on protein whey, rich in essential amino acids, added of anthocyanins and lutein, with high antioxidant activity; it becomes an important ally in the feeding of individuals searching for health and wellness. In this context, the objective of this study was to formulate and characterize drinks with different levels of whey proteins added lutein and anthocyanins; determine the content of total anthocyanins, total phenolics, total carotenoids and antioxidant capacity, as well as the sensory acceptability and stability of formulations. The drinks was characterized as the physico-chemical parameters (pH, titratable acidity, TSS, protein content and color) and microbiological. Drinks was developed with 0.5%, 2.0%, 4.0% and 6.0% of whey proteins, each, added lutein and anthocyanins. The physico- chemical analyzes indicated that the protein concentration significantly altered (p <0.05) values of acidity and total soluble solids of the drinks. The same was observed for total phenolics and antioxidant activity of the formulated added extract of anthocyanins. Through the colorimetric coordinates, beverages formulated with extracts of anthocyanins showed shades of light colors (high values of L*), that tended to red (small angle h*), in other words, the proximity of the axis a*, characteristic of the presence of anthocyanins, while for drinks added lutein showed higher values of angle h* indicating proximity of the b* axis, tending to yellow. The values of C * were high, indicating intense yellow color to drinks with lutein. There was not significant alteration (p> 0.05) on the anthocyanins level and carotenoids drinks depending on the protein concentration. The antioxidant activity of the formulated added of extract of jabuticaba was upper to the added of lutein. The values of microbiological counts showed that all formulations are considered safe for consumption. The formulations F1, F2 and F3 was also accepted as to global impression, while for the color formulations was more accepted F2 and F3. For the drinks with added lutein, the most accepted formulation as to global impression was the F6 and for the color formulations were F6 and F7. Based on the results of the sensory acceptability were chosen formulations F3 and F6 to realize the stability study. The study of the stability of the drinks showed there was no significant alteration (p> 0.05) of the content of bioactive compounds, the physico- chemical and colorimetric. Only the values of &#916;E*, was significant change (p <.05), indicating the color difference between formulations at time 0 (initial) and time 60 (final). It was verified that the cooling condition (5o C) showed be efficient in storing these drinks contributing to maintain the physico-chemical and bioactive antioxidant activity. It is possible the use of natural colorants in the formulation of protein drinks because besides maintenance the physico-chemical parameters, microbiological and bioactive, presented a pattern of color and flavor well accepted by consumers, offering them a differentiated product with high value added, in addition to bringing health and wellness contributing to good physical shape.