Avaliação de bebida láctea fermentada saborizada com polpa de araticum
Data
2013-03-06
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Universidade Federal de Goiás
Resumo
The objective of this study was to produce a fermented dairy drink flavored with
araticum and assess its functional, nutritional and sensory properties. In this
project were prepared and formulated the araticum fermented dairy drink, with the
preferred whey and pulp concentrations, determined in preliminary tests. The
fermented dairy drink was stored under refrigeration (4 ± 1°C), following the shelf
life of the products for eight weeks, and it was treated in nine storage times (0, 1st,
2nd, 3rd, 4th, 5th, 6th, 7th and 8th week) with three replications of processing
(three lots) by type of formulation, and in triplicate. Were evaluated the following
physico-chemical properties of the fermented dairy drink formulations: pH, acidity
in lactic acid, lactose, color (L*, a*, b*, C* and h*), aw, soluble solids, viscosity,
moisture, ash, lipids, proteins, total solids, total carbohydrates and calories. We
performed microbiological analyzes of yeasts and molds, viable lactic bacteria, the
most probable number of coliforms at 35ºC and 45ºC and Salmonella sp in
fermented dairy drink . Were assessed the formulations of the fermented dairy
drink (manufactured and stocked weekly) at baseline (time zero) and weekly
(during seven weeks) using the difference control test in 14 trained panelists. We
evaluated the impact of information (with and without bioactive compounds) with
the aid of a nine-point hedonic scale. The physico-chemical and microbiological
characteristics of the final product were evaluated at baseline and weekly for eight
weeks of storage. Were assessed, in araticum pulp samples, the physico-chemical
composition and the nutritional properties (moisture, ash, fat, protein, pH, titratable
acidity, citric acidity, total solids, total carbohydrates, calories, glucose, sucrose
and total sugar), the functional properties (ascorbic acid/vitamin C, tannins,
phenolic compounds, beta-carotene, vitamin A, carotenoid lutein, total dietary fiber,
dietary fiber, soluble and insoluble), and microbiological quality (coliforms at 35ºC
and 45ºC, Salmonella sp., yeasts and molds). Were analyzed milk and whey
samples regarding the physico-chemical composition. The experimental design
was completely randomized. The results of physico-chemical properties and
sensory characteristics were evaluated by comparing the treatment means, using
the Tukey test in transformed mean, establishing a statistical significance level of
5% probability. The results of the microbiological analyzes were descriptive. Were
performed analysis of variance using the program R. The following results were
achieved: there was good acceptability of fermented milk drink by both children
and adults (between 70 and 80%) in the preliminary tests; fermented dairy drink
with the lowest concentration of pulp and serum was accepted and selected for the
formulation of the final product; there was good acceptability (above 80%) of
fermented milk drink flavored with araticum pulp as the final product; knowledge of
the excellent nutritional and functional value of fermented dairy drink made with
araticum pulp; the fermented dairy drink flavored with araticum pulp and without
the addition preservatives obtained shelf-life of six weeks.
Descrição
Palavras-chave
Cerrado , Frutos , Leite , Nutracêuticos , Soro de queijo , Fruit , Milk , Nutraceuticals , Savannah , Whey
Citação
COSTA, A. V. S. Avaliação de bebida láctea fermentada saborizada com polpa de araticum. 2013. 274 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2013.