APLICACIÓN DE ULTRASONIDO DE ALTA INTENSIDAD EN LA FORMULACIÓN DE UNA BEBIDA FUNCIONAL DE LACTOSUERO-AVENA.

HERRERA PONCE, ANA LUISA (2020) APLICACIÓN DE ULTRASONIDO DE ALTA INTENSIDAD EN LA FORMULACIÓN DE UNA BEBIDA FUNCIONAL DE LACTOSUERO-AVENA. Doctorado thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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Resumen

In this research, whey-oat beverages were formulated with the application of ultrasound. The complementary combination of 35, 50 and 65% of whey-oat and the application of ultrasound (40 kHz and 11W/cm2) for 0, 3 or 10 min were found to be suitable for making probiotic beverages with L. casei. Overall, the 50% whey with 50% oat combination was chosen for the next phase of the research. In whey, the application of ultrasound (40 kHz and 11W/cm2) at 25 or 55 °C for 23 min, generated better antioxidant activity than when applied for 10 min or pasteurized. In whey-oat beverages, the application of ultrasound (24 kHz) for 15 min at 23 or 154 W had no effect on physicochemical and antioxidant properties. But the application of these ultrasound conditions with pasteurization at 65 °C for 30 min, turned out to produce better (P<0.05) antioxidant activity in the whey-oat beverages. The addition of 1.5% v/v of vanilla flavoring improved sensory acceptance. Finally, the shelf life and the effect of applying ultrasound (24 kHz) at 23 W for 3 or 15 min and the addition of 1 or 2% w/v of inulin were determined in whey-oat beverages on pH, titratable acidity, antioxidant activity, inhibitory activity of the angiotensin converting enzyme during storage at 4 °C. The shelf life of the beverage was 14 days at 4 °C. In general, the beverage with 1% w/v inulin and 15 min of ultrasound presented the best functional and sensory characteristics

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