Standardization of the methodology for calorimetric analysis of a fermented milk drink

• Autor(a) principal: Keicy Sandy Silvestre de Souza
• Data de Publicação: 2018
• Outros Autores: Stephanie Pedrosa de Oliveira, Sérgio Murilo Duarte, Igor Viana Brandi, Sérgio Henrique Sousa Santos, Eliane Macedo Sobrinho Santos, Paula Karoline Soares Farias, Hércules Otacílio Santos, Anna Christina de Almeida
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/39721
• topic: Valor energético; Bomba calorimétrica; Syzygium aromaticum

The direct calorimetric analysis is the most effective way to obtain caloric value provided by food. Knowing the amount of energy provided by food is essential for the composition of the individuals' diet. Therefore, this paper aimed to standardize a methodology for quantifying the number of calories present in a fermented milk drink with clove essential oil and in a fermented milk drink. Ten mL of each drink were transferred in to triplicate petri dishes and placed in a forced circulation oven 65 ° C for 24-48 hours to remove moisture to obtain the total solids. These were transferred to a previously tared crucible and inserted into the calorimetric pump until total burning. The results obtained in cal g-1 were converted to Kcal g-1 and finally the amount of Kcal ml-1 of each drink were calculated. The analyzes were submitted to analysis of variance (ANAVA) in a completely randomized design and to the Tukey test was used as means of comparison (p<0.05). The Kcal ml-1 values of the analyzed samples did not differ significantly (p>0.05). It can be concluded that the quantification of calories made by this methodology was effective and could later support studies in which it is necessary to calculate with precision the number of calories provided by fermented dairy drinks.