Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442 |
Resumo: | The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey. |
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Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulpCaracterização e preferência sensorial de bebida láctea fermentada elaborada com diferentes concentrações de soro lácteo e polpa de araticumAnnona crassifloraExoticFruitsMilkNutritional.Annona crassifloraConsumidoresFrutas nativasQualidadeResíduos agroindustriais.The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey.Objetivou-se desenvolver uma bebida láctea fermentada saborizada com polpa de araticum, avaliar suas características físico-químicas, qualidade microbiológica e preferência sensorial pelo consumidor. Foram elaboradas formulações de bebidas lácteas fermentadas constituídas de soro de leite (50% v/v), leite integral pasteurizado (50% v/v) e sete concentrações de polpa de araticum (%p/p): 5,0%; 7,5%; 10,0%; 12,5%; 15,0%; 17,5% e 20,0%. Foram desenvolvias, também, sete formulações de bebida láctea fermentada constituídas de soro de leite nas proporções de 40%; 50%; 60%; 70%; 80%; 90% e 100%, e leite pasteurizado necessário para completar 100% (%v/v) da mistura (soro:leite). Em todas as formulações foram adicionados espessantes/estabilizantes (mistura de 0,25% de gelatina, 0,12% de proteína e 0,13% de concentrado protéico de soro) em 0,5%p/v, sacarose (10% p/v), cultura lática (recomendação do fabricante). Nas amostras de polpa de araticum e bebida láctea fermentada foram realizadas as análises físico-químicas de pH, acidez titulável, acidez em ácido cítrico (polpa), acidez em ácido lático (bebida), umidade, cinzas, lipídios, proteínas, fibra total (polpa), ácido ascórbico, carboidratos, sólidos totais e valor calórico; avaliações microbiológicas de coliformes a 35ºC e a 45ºC (polpa e bebida), bolores e leveduras e Salmonella sp. (polpa); além das análises sensoriais de preferência entre as formulações de bebida láctea fermentada. As amostras de polpa de araticum, sem branqueamento, para os parâmetros de pH, umidade, proteína, fibra total e ácido ascórbico apresentaram resultados superiores quando comparadas com as amostras de polpa de araticum branqueadas, enquanto para os demais parâmetros físico-químicos foram as amostras de polpa de araticum branqueada que apresentaram os maiores resultados. Conforme os resultados apresentados todas as amostras de polpas de frutas e as formulações de bebidas lácteas estão adequadas para o consumo, ou seja, dentro dos padrões microbiológicos estabelecidos pela legislação vigente. Constatou-se que não houve preferência significativa entre as formulações de bebida láctea em função dos diferentes percentuais de polpa, todas foram igualmente preferidas pelos consumidores. Entretanto quanto ao percentual de soro presente observou-se que as formulações com 40, 50, 60 e 70% foram as mais preferidas quando comparadas com a formulação com 100%.UEL2016-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Experimentalapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2144210.5433/1679-0359.2016v37n6p4011Semina: Ciências Agrárias; Vol. 37 No. 6 (2016); 4011-4026Semina: Ciências Agrárias; v. 37 n. 6 (2016); 4011-40261679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442/20051http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessLima, Alexsandra Valéria Sousa Costa deNicolau, Edmar SoaresRezende, Cíntia Silva Minafra eTorres, Maria Célia LopesNovais, Lorena GouvêaSoares, Nayana Ribeiro2022-11-29T15:41:45Zoai:ojs.pkp.sfu.ca:article/21442Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-29T15:41:45Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp Caracterização e preferência sensorial de bebida láctea fermentada elaborada com diferentes concentrações de soro lácteo e polpa de araticum |
title |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
spellingShingle |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp Lima, Alexsandra Valéria Sousa Costa de Annona crassiflora Exotic Fruits Milk Nutritional. Annona crassiflora Consumidores Frutas nativas Qualidade Resíduos agroindustriais. |
title_short |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
title_full |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
title_fullStr |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
title_full_unstemmed |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
title_sort |
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp |
author |
Lima, Alexsandra Valéria Sousa Costa de |
author_facet |
Lima, Alexsandra Valéria Sousa Costa de Nicolau, Edmar Soares Rezende, Cíntia Silva Minafra e Torres, Maria Célia Lopes Novais, Lorena Gouvêa Soares, Nayana Ribeiro |
author_role |
author |
author2 |
Nicolau, Edmar Soares Rezende, Cíntia Silva Minafra e Torres, Maria Célia Lopes Novais, Lorena Gouvêa Soares, Nayana Ribeiro |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Lima, Alexsandra Valéria Sousa Costa de Nicolau, Edmar Soares Rezende, Cíntia Silva Minafra e Torres, Maria Célia Lopes Novais, Lorena Gouvêa Soares, Nayana Ribeiro |
dc.subject.por.fl_str_mv |
Annona crassiflora Exotic Fruits Milk Nutritional. Annona crassiflora Consumidores Frutas nativas Qualidade Resíduos agroindustriais. |
topic |
Annona crassiflora Exotic Fruits Milk Nutritional. Annona crassiflora Consumidores Frutas nativas Qualidade Resíduos agroindustriais. |
description |
The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Experimental |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442 10.5433/1679-0359.2016v37n6p4011 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442 |
identifier_str_mv |
10.5433/1679-0359.2016v37n6p4011 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21442/20051 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 37 No. 6 (2016); 4011-4026 Semina: Ciências Agrárias; v. 37 n. 6 (2016); 4011-4026 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
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1799306073883017216 |