Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour
Abstract:Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functional, and organoleptic properties of the final product. The objective of the present study was to evaluate the effects of heat treatment on the physicochemical properties, such as acidity, pH, total solids, density, total and reducin… Show more
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