Sensory evaluation of fermented dairy beverages supplemented with iron and added by cerrado fruit pulps

• Autor(a) principal: Julliane Souza Barbosa Figueiredo
• Data de Publicação: 2019
• Outros Autores: Carla Adriana Ferreira Durães, Alessandra Rejane Ericsson de Oliveira Xavier, Bruna Mara Aparecida de Carvalho, Roberta Torres Careli, Anna Christina de Almeida, Igor Viana Brandi, Grazielle Layanne Mendes Santos, João Pedro Antunes Lopes, Larissa Bessa Fernandes, Fabiane Neves Silva, Raquel Borges Faria, Ana Carolina Santos Rocha, Paula Karoline Soares Farias, William James Nogueira Lima
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/42189; https://orcid.org/ 0000-0001-9836-4117; https://orcid.org/0000-0002-6606-3982; https://orcid.org/0000-0001-6714-7996; https://orcid.org/0000-0002-1128-1448
• topic: iron deficiency anemia; food supplementation; dairy beverages; cerrado fruit pulps; Quality control.; Anemia; Alimentos - Qualidade; Polpa de frutas -- Nutrição; Leite fermentado

Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu (Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.