A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages

Detalhes bibliográficos
Autor(a) principal: BARAJAS-RAMÍREZ,Jahir Antonio
Data de Publicação: 2022
Outros Autores: RAMÍREZ-LÓPEZ,Carolina, AGUILAR-RAYMUNDO,Victoria Guadalupe
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100579
Resumo: Abstract Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.
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spelling A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beveragesCajetawhey beverageinulinguar gumphysicochemical characteristicssensory propertiesAbstract Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100579Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05221info:eu-repo/semantics/openAccessBARAJAS-RAMÍREZ,Jahir AntonioRAMÍREZ-LÓPEZ,CarolinaAGUILAR-RAYMUNDO,Victoria Guadalupeeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100579Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
title A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
spellingShingle A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
BARAJAS-RAMÍREZ,Jahir Antonio
Cajeta
whey beverage
inulin
guar gum
physicochemical characteristics
sensory properties
title_short A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
title_full A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
title_fullStr A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
title_full_unstemmed A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
title_sort A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages
author BARAJAS-RAMÍREZ,Jahir Antonio
author_facet BARAJAS-RAMÍREZ,Jahir Antonio
RAMÍREZ-LÓPEZ,Carolina
AGUILAR-RAYMUNDO,Victoria Guadalupe
author_role author
author2 RAMÍREZ-LÓPEZ,Carolina
AGUILAR-RAYMUNDO,Victoria Guadalupe
author2_role author
author
dc.contributor.author.fl_str_mv BARAJAS-RAMÍREZ,Jahir Antonio
RAMÍREZ-LÓPEZ,Carolina
AGUILAR-RAYMUNDO,Victoria Guadalupe
dc.subject.por.fl_str_mv Cajeta
whey beverage
inulin
guar gum
physicochemical characteristics
sensory properties
topic Cajeta
whey beverage
inulin
guar gum
physicochemical characteristics
sensory properties
description Abstract Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100579
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100579
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.05221
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
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reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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