Grape juice enriched with whey: elaboration and sensorial acceptability

• Autor(a) principal: Talma, Simone Vilela
• Data de Publicação: 2013
• Outros Autores: Firmino, Fernanda Cristina, Martins, Eliane M. Furtado, Minim, Valéria Paula Rodrigues, Martins, Maurilio Lopes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/119
• topic: Whey; Products development; Sensorial evaluation; Soro lácteo; Desenvolvimento de produtos; Avaliação sensorial.

Researches have been developed in many countries in order to offer the market new ways to use whey. The aim of this work was to develop grape juice enriched with whey and evaluate the sensorial acceptability using the facial hedonic scale and the preference mapping technique. The different formulations were carried out with 111 children who had between 7 and 11 years old, in the period between September and November 2009 in a public school of Rio Pomba, MG. In order to prepare the drinks, it was added 250 mL of concentrated grape juice in 1,750 mL of mixture containing drink water and whey in proportions of 40%, 60%, 80% and 100% of whey and 7% of sugar. Samples with 40% and 60% of whey in the mixture of drink water and whey were classified by children between the hedonic terms "I liked it very much" and "I liked it moderately", respectively, showing good acceptance for the majority of consumers. However, of the total taster 's, 44 classified the sample with 100% of whey in the mixture between the hedonic terms "I disliked it moderately" and "I disliked it very much", which indicated rejection.