Development of an orange juice beverage formulated with oat beta‐glucan and whey protein isolate

BACKGROUND A beverage was developed using beta‐glucan and whey protein isolate (WPI). The sensory attributes and changes of the physiochemical properties (pH value, total acidity, total soluble solids, sugar‐acid ratio, color, viscosity, turbidity, and browning index) of the beverage during 48‐h sto...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-09, Vol.98 (12), p.4685-4691
Hauptverfasser:	Wan, Wenjing, Xu, Baojun
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity beta‐glucan Browning Color Commercialization Fruit juices Glucan orange juice Organic chemistry Physicochemical analysis Physiochemistry Proteins Sensory evaluation Sensory properties Smoothness Storage Sugar Sweetness Turbidity Viscosity Whey Whey protein whey protein isolate β-Glucan
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