Dados do Trabalho

Título

PHYSICOCHEMICAL PARAMETERS, COLORIMETRY AND ANTIOXIDANT ACTIVITY OF MILK-BASED HYBRID BEVERAGES

Introdução

Emerging technologies are promoting a silent revolution in the food sector, transforming everything from agricultural production to final consumption. The

Material e Métodos

The aim of this study was to evaluate the effect of an alternative thermal processing in milk-based hybrid beverages using ohmic heating (OH) on the physicochemical characteristics, colorimetry, antioxidant activity and phenolic compounds content in hybrid beverages. The whole milk-based hybrid beverages (50/50) were processed using OH under different electric fields: 60 V (6.67 V/cm; T1), 120 V (13.33 V/cm; T2) and also by pasteurization (72°C/15s).

Resultados e Discussão

through the percentage (%) of reduction of DPPH free radicals and total phenolic content by reaction with Folin-Ciocalteu reagent, protein analysis, pH, acidity and colorimetry. It was observed that the hybrid cashew nut drink 60v presented a higher value of antioxidant activity (0.428 mg GAE/100g) in relation to the control hybrid cashew nut drink (0.126 mg GAE/100g), with a significant difference (p> 0.05) by the Tukey test between the treatments. Additionally, untreated hazelnut hybrid drink and 120v hazelnut hybrid drink (0.621, 0.381 GAE/100g) differed from each other among the phenolics at the level of significance (p> 0.05) by the Tukey test. The highest antioxidant activities were observed in the untreated cashew nut hybrid drinks, 120 cashew nut hybrid drink, untreated hazelnut hybrid drink, and 120 hazelnut hybrid drink (41.35%), which can justify the use of the raw material. Considering the results presented for protein analysis, the pasteurized hazelnut hybrid drink presented the highest value (5.12g.100.g-1) and the hazelnut hybrid drink (60.3.20g.100.g-1) showed a significant difference (p>0.05) by the Tukey test. The cashew nut hybrid drink did not present a significant difference in the protein, colorimetry, and pH analyses. The pasteurized hazelnut hybrid drink sample had a significant acidity difference (p<0.05) by the Tukey test. Hazelnut hybrid drink (60.131.0. 116g.100.g-1 lactic acid).

Conclusão

Thus, it is concluded that reduced electric fields can be applied as an alternative to the heat treatment of hybrid beverages, as they allow greater preservation of color throughout the storage period, favor greater extraction of phenolics and greater preservation of physical and chemical characteristics.