Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage

Detalhes bibliográficos
Autor(a) principal: Ferreira, Shana P.
Data de Publicação: 2013
Outros Autores: Pinto, Marta H., Acosta, Patrícia P. S., Varela, Willian J., Augusto, Marta M. M., Ruiz, Walter A.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/100
Resumo: The purpose this work was to study the influence of the concentration of milk whey (26, 30, 40, 50 e 54%) and of the modified starch (0,1; 0,2;0,4; 0,6 e 0,7%) on the levels of lactose, total solids and acidity of the no fermented dairy beverages. Were evaluated 11 formulations employing the statistical design central composite rotational to evaluate the influence of the variables. Statistical analysis of results was carried out analysis of variance. Was verified that the whey concentrations evaluated had more significant effect on the levels the lactose, total solids and acidity, and modified starch was less significant.  
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spelling Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverageInfluência da concentração de soro de leite e de amido modificado sobre algumas características de composição de bebidas lácteas não fermentadasdairy beverages; milk whey; modified starchbebida láctea; soro de leite; amido modificado.The purpose this work was to study the influence of the concentration of milk whey (26, 30, 40, 50 e 54%) and of the modified starch (0,1; 0,2;0,4; 0,6 e 0,7%) on the levels of lactose, total solids and acidity of the no fermented dairy beverages. Were evaluated 11 formulations employing the statistical design central composite rotational to evaluate the influence of the variables. Statistical analysis of results was carried out analysis of variance. Was verified that the whey concentrations evaluated had more significant effect on the levels the lactose, total solids and acidity, and modified starch was less significant.  Este trabalho teve como objetivo estudar a influência da concentração de soro de leite (26, 30, 40, 50 e 54%) e de amido modificado (0,1; 0,2; 0,4; 0,6 e 0,7%) sobre os teores de lactose, sólidos totais e acidez titulável de bebidas lácteas não fermentadas. Foram elaboradas 11 formulações empregando-se o planejamento estatístico Delineamento Composto Central Rotacional (DCCR) para avaliar a influência dos fatores estudados, sobre as variáveis avaliadas. Para análise estatística dos resultados realizou-se análise de regressão. Constatou-se que as concentrações de soro avaliadas apresentaram efeito significativo sobre os teores de lactose, sólidos totais e acidez titulável, e o amido modificado não apresentou efeito significativo.ILCTFerreira, Shana P.Pinto, Marta H.Acosta, Patrícia P. S.Varela, Willian J.Augusto, Marta M. M.Ruiz, Walter A.2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/100Journal of Candido Tostes Dairy Institute; v. 64, n. 371 (2009); 5-12Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 5-122238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/100/104Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T16:59:05Zoai:oai.rilct.emnuvens.com.br:article/100Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T16:59:05Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
Influência da concentração de soro de leite e de amido modificado sobre algumas características de composição de bebidas lácteas não fermentadas
title Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
spellingShingle Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
Ferreira, Shana P.
dairy beverages; milk whey; modified starch
bebida láctea; soro de leite; amido modificado.
title_short Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
title_full Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
title_fullStr Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
title_full_unstemmed Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
title_sort Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage
author Ferreira, Shana P.
author_facet Ferreira, Shana P.
Pinto, Marta H.
Acosta, Patrícia P. S.
Varela, Willian J.
Augusto, Marta M. M.
Ruiz, Walter A.
author_role author
author2 Pinto, Marta H.
Acosta, Patrícia P. S.
Varela, Willian J.
Augusto, Marta M. M.
Ruiz, Walter A.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Ferreira, Shana P.
Pinto, Marta H.
Acosta, Patrícia P. S.
Varela, Willian J.
Augusto, Marta M. M.
Ruiz, Walter A.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv dairy beverages; milk whey; modified starch
bebida láctea; soro de leite; amido modificado.
topic dairy beverages; milk whey; modified starch
bebida láctea; soro de leite; amido modificado.
description The purpose this work was to study the influence of the concentration of milk whey (26, 30, 40, 50 e 54%) and of the modified starch (0,1; 0,2;0,4; 0,6 e 0,7%) on the levels of lactose, total solids and acidity of the no fermented dairy beverages. Were evaluated 11 formulations employing the statistical design central composite rotational to evaluate the influence of the variables. Statistical analysis of results was carried out analysis of variance. Was verified that the whey concentrations evaluated had more significant effect on the levels the lactose, total solids and acidity, and modified starch was less significant.  
publishDate 2013
dc.date.none.fl_str_mv 2013-12-20
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/100
url https://www.revistadoilct.com.br/rilct/article/view/100
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/100/104
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 64, n. 371 (2009); 5-12
Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 5-12
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
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