Bebidas lácteas fermentadas formuladas com leite, soro de leite e extrato de arroz vermelho: aspectos físicos, químicos, microbiológicos e sensorial
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2014-10-13
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Universidade Federal de Goiás
Resumo
The development of lactose drinks with added rice grits extract diversifies dairy
market. Moreover the use of industrial co-products reduces the amount of
residue formation. Therefore the purpose of this study was to elaborate
fermented lactose beverages with added red rice extract (RRE) and lactic
serum, a dairy co-product, in order to enrich the developed lactose beverage.
Not only this is a low cost drink, but it may also contribute to the health of
people who have celiac disease or milk allergy, due to the use of rice and the
low levels of milk. Pasteurized milk, fresh cheese serum and natural yogurt
were used. To obtain the RRE, rice grits were blended with water addition, in a
5:1 ratio. It was heated at 85 °C and blended for 2 min. The RRE was used at
the following percentage 6, 10, 20, 30, and 34 %, and the lactic serum in
substitution of the lactose base (LS) at 26, 30, 40, 50, and 54 %. We added 10
% sacarose and 0.3 % GFG stabiliser to the mix. After these beverages
reached the temperature of 45 °C, they received 2.5 % of inoculum, and were
left in thermic isolation for 5 h. Then they were cooled at 8 °C for 10 h. After this
period, the samples were homogenized and stored at a 5 °C environment. The
Central Rotational Composite Layout was employed, and 11 lactose fermented
drink treatments were elaborated, in other words, a 22 complete factorial,
including four axial points and three repetitions in the central point. Physical and
chemical tests were performed (pH and titratable acidity) in the raw material in
order to verify milk and serum quality , as well as in the fermented lactose
beverages, soon after its elaboration and after seven, 14, 21, 28, 35, 42, 49,
and 56 days at 5 °C. We performed microbiologic analyses (qualitative
determination of Salmonella sp., total coliforms, coliforms at 45 °C, and the
coagulase positive Staphylococci count), and centesimal mineral composition
determination and syneresis; besides the apparent viscosity and the sensorial
analyses test (preference and acceptability). The beverages developed were
characterised for having a protein level of > 1.98 g (100 g)-1 higher than the
minimum recommended by the current legislation, since being partially
skimmed < 1.77 g (100 g)-1 and for having levels of lactose that are tolerated by
people who have bad absorption (< 6.19 g (100 g)-1). Considerable values of
Zn, Mn and Cu were obtained, levels similar to other K and Fe lactose
beverages, and low levels of Na, Mg and Ca. They showed great hygienic
sanitary levels and a viable level of lactose bacteria superior to 109 UFC mL-1
during storage. The acceptability was higher than 80 % amongst potential
consumers, with a higher acceptability rate of beverages that contained 6 to 20
% of RRE and between 26 to 40 % of LS. This result was compatible to the
viscosity and syneresis. A 28 day life span is surmised, a satisfactory span,
considering the fact that no conservatives were added to the product.
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BOÊNO, J. A. Bebidas lácteas fermentadas formuladas com leite, soro de leite e extrato de arroz vermelho: aspectos físicos, químicos, microbiológicos e sensorial. 2014. 99 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.