Aceptabilidad y calidad nutricional de una bebida a base de zumo de naranja y suero de leche, conservado con calor o campos eléctricos pulsados de alta intensidad

orange juice may be a nutrient vehicle that helps to improve diet quality. the addition of whey allows the incorporation of high quality proteins. however, a good acceptability is necessary. the aims of the present study were: a) to assess the acceptability of a beverage prepared with orange juice (j) and whey powder (wp) at 7 g/100 g (j+wp7) or at 13g/100 g (j+wp13); b) to measure available lysine content and ascorbic acid retention of the more accepted formulation, comparing the effect of hipef treatment (29 kv/cm, tacum: 59ìs) with a conventional heat treatment at 75°c, for 15 minutes (ht). the beverages were subjected to sensory evaluation (friedman test). available lysine was assessed by the carpenter method, modified by booth, and vitamin c by hplc; minerals na and k, by flame photometry; ca, mg and zn by atomic absorption spectrometry. there were no significant differences between the acceptance of j and j+wp7. j+wp13 was significantly less accepted (p<0.01), so it was discarded. available lysine (mg/g protein) in untreated j+wp7 was 60.2±0.15; after treatments: 50.0±2.8 (ht) and 51.0±3.4 (hipef). the hipef treated j and (j+wp7) retained 100% and 98% of their vitamin c initial content and the ht treated, 91% and 88%, respectively. the amount of whey powder added to the orange juice conditioned the acceptability. the juice containing 7% of whey powder was well accepted, and after treatment by hipef, it retained a good nutritional quality, regarding available lysine, vitamin c retention and provision of mineral nutrients.