Production and physical-chemical, microbiological and sensorial characterization of prebiotic fermented milk beverages flavor tamarindo
DOI:
https://doi.org/10.17648/diversitas-journal-v5i4-1199Abstract
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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Copyright (c) 2020 Silvania Alves Ladeira, Maria Eduarda Melo da Paz, José Rafael Rodrigues Lima, Filipe de Oliveira Melo, Simone Vilela Talma, Juliano Silva Lima
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