Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

Detalhes bibliográficos
Autor(a) principal: Souza, Flávia Roberta Monteiro de
Data de Publicação: 2020
Outros Autores: Santos, Natália Gabriela Silva, Padilha, Deborah de Melo Magalhães, Bezerra, Danielle Soares, Felipe, Maria Beatriz Mesquita Cansação, Ramalho, Heryka Myrna Maia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6753
Resumo: The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.
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spelling Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristicsBebida de leche fermentada probiótica añadida con pulpa de anacardo (Anacardium occidentale): formulación, características fisicoquímicas, microbiológicas y sensorialesBebida probiótica de leite fermentado adicionado de polpa de caju (Anacardium occidentale): formulação, características físico-químicas, microbiológicas e sensoriaisMilkDairy productsTropical fruitFunctional food.LecheProductos lácteosFruta tropicalComida functional.LeiteProdutos lácteosFruta tropicalAlimento funcional.The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.Los aspectos de salud asociados con los productos lácteos fermentados dieron como resultado un mayor consumo de esta bebida. Se agregaron tres bebidas fermentadas a la pulpa de anacardo y diferentes concentraciones de suero (10, 20 y 30%), se almacenaron durante un período de 28 días y se evaluaron sus características físico-químicas, microbiológicas y sensoriales. Cincuenta y dos catadores evaluaron la aceptación de bebidas usando escalas hedónicas híbridas de 9 puntos. Se encontró que cuanto menor es la proporción de suero utilizado en las bebidas, mayores son los valores de sólidos totales, proteínas, grasas y calorías (p <0.05). En cuanto a los valores de cenizas, no se observaron diferencias significativas (p> 0.05). Los valores de pH de las bebidas no fueron diferentes cuando se evaluaron el mismo día de almacenamiento (p> 0.05). Después de 7, 14, 21 y 28 días de almacenamiento, se observaron diferencias (p <0.05) en relación con los valores de acidez, excepto el tiempo 0. Las bebidas mostraron viabilidad probiótica durante el período de almacenamiento, siendo el recuento anterior El mínimo recomendado por la legislación brasileña vigente. Aunque las bebidas agregadas con un 10% de suero tienen un mejor índice de aceptabilidad, las otras bebidas desarrolladas en este estudio mostraron una buena aceptación por parte de los catadores. Las bebidas probióticas aromatizadas con anacardos eran nutricional y tecnológicamente viables y mostraron estabilidad físico-química y microbiológica durante el almacenamiento refrigerado durante 28 días.Os aspectos de saúde associados aos produtos lácteos fermentados resultaram no aumento do consumo desta bebida. Foram produzidas três bebidas fermentadas adicionadas à polpa de caju e diferentes concentrações de soro (10, 20 e 30%), sendo armazenadas por um período de 28 dias e avaliadas quanto às suas características físico-químicas, microbiológicas e sensoriais. Cinquenta e dois provadores avaliaram a aceitação das bebidas usando escalas hedônicas híbridas de 9 pontos. Verificou-se que quanto menor a proporção de soro de leite utilizada nas bebidas, maiores os valores de sólidos totais, proteínas, gorduras e calorias (p <0,05). Em relação aos valores de cinzas, não foram observadas diferenças significativas (p> 0,05). Os valores de pH das bebidas não diferiram quando avaliados no mesmo dia de armazenamento (p> 0,05). Após 7, 14, 21 e 28 dias de armazenamento, foram observadas diferenças (p <0,05) em relação aos valores de acidez, exceto para o tempo 0. As bebidas apresentaram viabilidade probiótica durante o período de armazenamento, sendo a contagem acima do mínimo recomendado pela corrente legislação Brasileira. Embora as bebidas adicionadas com 10% de soro de leite apresentem um melhor índice de aceitabilidade, as outras bebidas desenvolvidas neste estudo apresentaram boa aceitação pelos provadores. As bebidas probióticas aromatizadas com caju foram viáveis ​​nutricional e tecnologicamente e apresentaram estabilidade físico-química e microbiológica durante o armazenamento refrigerado por 28 dias.Research, Society and Development2020-08-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/675310.33448/rsd-v9i8.6753Research, Society and Development; Vol. 9 No. 8; e990986753Research, Society and Development; Vol. 9 Núm. 8; e990986753Research, Society and Development; v. 9 n. 8; e9909867532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6753/6102Copyright (c) 2020 Heryka Myrna Maia Ramalho, Flávia Roberta Monteiro de Souza, Natália Gabriela Silva Santos, Deborah de Melo Magalhães Padilha, Danielle Soares Bezerra, Maria Beatriz Mesquita Cansação Felipe, Heryka Myrna Maia Ramalhohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Flávia Roberta Monteiro de Santos, Natália Gabriela SilvaPadilha, Deborah de Melo MagalhãesBezerra, Danielle SoaresFelipe, Maria Beatriz Mesquita CansaçãoRamalho, Heryka Myrna Maia2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6753Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:45.633161Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
Bebida de leche fermentada probiótica añadida con pulpa de anacardo (Anacardium occidentale): formulación, características fisicoquímicas, microbiológicas y sensoriales
Bebida probiótica de leite fermentado adicionado de polpa de caju (Anacardium occidentale): formulação, características físico-químicas, microbiológicas e sensoriais
title Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
spellingShingle Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
Souza, Flávia Roberta Monteiro de
Milk
Dairy products
Tropical fruit
Functional food.
Leche
Productos lácteos
Fruta tropical
Comida functional.
Leite
Produtos lácteos
Fruta tropical
Alimento funcional.
title_short Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
title_full Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
title_fullStr Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
title_full_unstemmed Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
title_sort Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics
author Souza, Flávia Roberta Monteiro de
author_facet Souza, Flávia Roberta Monteiro de
Santos, Natália Gabriela Silva
Padilha, Deborah de Melo Magalhães
Bezerra, Danielle Soares
Felipe, Maria Beatriz Mesquita Cansação
Ramalho, Heryka Myrna Maia
author_role author
author2 Santos, Natália Gabriela Silva
Padilha, Deborah de Melo Magalhães
Bezerra, Danielle Soares
Felipe, Maria Beatriz Mesquita Cansação
Ramalho, Heryka Myrna Maia
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Souza, Flávia Roberta Monteiro de
Santos, Natália Gabriela Silva
Padilha, Deborah de Melo Magalhães
Bezerra, Danielle Soares
Felipe, Maria Beatriz Mesquita Cansação
Ramalho, Heryka Myrna Maia
dc.subject.por.fl_str_mv Milk
Dairy products
Tropical fruit
Functional food.
Leche
Productos lácteos
Fruta tropical
Comida functional.
Leite
Produtos lácteos
Fruta tropical
Alimento funcional.
topic Milk
Dairy products
Tropical fruit
Functional food.
Leche
Productos lácteos
Fruta tropical
Comida functional.
Leite
Produtos lácteos
Fruta tropical
Alimento funcional.
description The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6753
10.33448/rsd-v9i8.6753
url https://rsdjournal.org/index.php/rsd/article/view/6753
identifier_str_mv 10.33448/rsd-v9i8.6753
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6753/6102
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e990986753
Research, Society and Development; Vol. 9 Núm. 8; e990986753
Research, Society and Development; v. 9 n. 8; e990986753
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052655391997952

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