Elaboration of fermented milk drink with different types of fruit pulp

• Autor(a) principal: Cruz, Geruza Pereira da
• Data de Publicação: 2020
• Outros Autores: Rocha, Flávia Rosana dos Santos, Assis, Katyane Benquerer Oliveira de, Palma, Adriana Benquerer Oliveira, Durães, Renata Ribeiro, Sales, Marinilza Soares Mota, Araújo, Margarete Fernandes, Silva, Delaine Martins da, Oliveira, João Adilson Nunes, Farias, Paula Karoline Soares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/18137
• topic: Frutas; Produtos Fermentados do Leite; Soro de Leite; Ciência de alimentos; Fruit; Cultured Milk Products; Whey; Food Science

In this study different types of dairy drinks were developed and the acceptability among academics and employees of a private college was verified. Four types of fermented dairy beverages containing four different flavors of fruit pulp were prepared: seriguela, sour coconut, guava and passion fruit. Microbiological analyses were performed evaluating the presence of Salmonella sp. and enumeration of total coliforms and thermotolerants. Acceptability and purchase intention tests were performed for the beverages produced. To compare the results obtained among the beverages with different types of fruit pulp from the cerrado, descriptive graphs were prepared. Regarding microbiological parameters, the count of indicator microorganisms was within the standards established by Brazilian legislation. The sensory analysis was performed with 200 tasters. The milk beverage fermented in coconut-azed flavor presented the best acceptance within the four offered with 43.5%. In general there was a good intention of purchase among all the products evaluated. This food is expected to bring technological and nutritional benefits from nutritious and low cost constituents.