Production and physical-chemical, microbiological and sensorial characterization of prebiotic fermented milk beverages flavor tamarindo

Authors

  • Silvania Alves Ladeira Instituto Federal de Alagoas
  • Maria Eduarda Melo da Paz Instituto Federal de Alagoas
  • José Rafael Rodrigues Lima Instituto Federal de Alagoas
  • Filipe de Oliveira Melo
  • Simone Vilela Talma Instituto Federal de Alagoas
  • Juliano Silva Lima Instituto Federal de Sergipe

DOI:

https://doi.org/10.17648/diversitas-journal-v5i4-1199

Abstract

ABSTRACT: Cheese whey is a co-product produced in large quantities by the dairy industry that has a high potential for use as a raw material because it is highly nutritious. On the other hand, the use of green banana biomass flour has been widely used as a natural thickener by the food industry as it is a healthier and cheaper option. Within this context, this work studied a better formulation for the production of a fermented milk drink, tamarind flavor, based on cheese whey and green banana biomass. For this, a central rotational composite design (DCCR) 22 was carried out, with three repetitions at the central point, where 11 formulations were prepared, varying the concentration of cheese whey (30-50%) and green banana biomass flour (0.29 – 1.7%). In the 11 formulations, physical-chemical, microbiological characterization and acceptance test were carried out for 60 consumers. Regarding the physical-chemical aspects, dairy drinks with up to 40% of serum were within the standards of the legislation and with formulations of low lipid content (≤2%) and high protein value (≥ 1%). Regarding microbiological analysis, all formulations were within the standards. The use of cheese whey up to 50% and biomass flour up to 1% were advantageous in the production of a sensorially accepted milk drink. In the end, the formulation of a new product with good acceptance and low cost presents itself with potential for commercialization and diversification in the production of dairy products for agribusinesses in Brazil.

KEYWORDS: Technological Innovation, Regional fruit, DCCR.

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Published

2020-10-27

How to Cite

Ladeira, S. A., Paz, M. E. M. da, Lima, J. R. R., Melo, F. de O., Talma, S. V., & Lima, J. S. (2020). Production and physical-chemical, microbiological and sensorial characterization of prebiotic fermented milk beverages flavor tamarindo. Diversitas Journal, 5(4), 2528–2550. https://doi.org/10.17648/diversitas-journal-v5i4-1199