Palavras-chave
Emerging technology
Fructooligosaccharides
Functional beverage.
Fructooligosaccharides
Functional beverage.
Como Citar
BEZERRA, Yasmim de Moura; SILVA, Eric Keven; STRIEDER, Monique M.; PASTORE, Glaucia M.; MEIRELES, M. Angela A.; ARRUDA, Henrique S. Processing of inulin-enriched apple juice using high-intensity ultrasound technology. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2019. DOI: 10.20396/revpibic2620181390. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/1390. Acesso em: 27 abr. 2024.
Resumo
The effects of high-intensity ultrasound (HIUS) processing on chemical composition of inulin-enriched apple juice were evaluated at different specific energy levels (0, 1, 4, 7 and 10 kJ/g). The functional beverage was characterized with respect to fructooligosaccharides (FOS) and total sugars content. In addition, the inulin chemical profile was evaluated. The analysis of sugars and fructo-oligosaccharides in the functional juice was performed by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD).
Todos os trabalhos são de acesso livre, sendo que a detenção dos direitos concedidos aos trabalhos são de propriedade da Revista dos Trabalhos de Iniciação Científica da UNICAMP.
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