Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp

• Autor(a) principal: Souza,Handray Fernandes de
• Data de Publicação: 2020
• Outros Autores: Borges,Lara Aguiar, Lopes,João Pedro Antunes, Carvalho,Bruna Mara Aparecida de, Santos,Sérgio Henrique Sousa, Almeida,Anna Christina de, Lima,William James Nogueira, Brandi,Igor Viana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753
• topic: whey; dairy industry; nutritional value; Spondias dulcis.

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.