Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Detalhes bibliográficos
Autor(a) principal: Castro, Elisangela de Andrade
Data de Publicação: 2020
Outros Autores: Sousa, Poliana Brito de, Batista, Elisabeth Mariano, Miranda, Everlândia Silva Moura, Mendes, Luana Guabiraba, Santos, Sandra Maria Lopes dos, Cavalcante, Antônio Belfort Dantas, Tahim, Elda Fontinele, Damaceno, Marlene Nunes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9040
Resumo: The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.
id UNIFEI_488c0c28666a7210ca5f6b19efb73450
oai_identifier_str oai:ojs.pkp.sfu.ca:article/9040
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspectsDesarrollo de “frozen” sobre la base de bebida láctica prebiótica: aspectos fisicoquímicos, microbiológicos y sensorialesDesenvolvimento de “frozen” de bebida láctea prebiótica: aspectos físico-químicos, microbiológicos e sensoriaisAlimento FuncionalFrutooligossacarídeoGelados comestíveis.Alimentos FuncionalesFructooligosacáridosHelados comestibles.Functional foodFructooligosaccharidesEdible ice creamThe improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.La eliminación inadecuada del suero residual de la producción de leche representa un grave problema ambiental en Brasil provocando mucho esfuerzo aplicado en desarrollar productos lácteos, reemplazando en parte la leche con suero. En este estudio, tres formulaciones de “frozen” sobre la base de bebida láctica que contiene suero y diferentes concentraciones de fructooligosacáridos, reemplazando sacarosa, se ensayaron con respecto a las propiedades fisicoquímicas, microbiológicas y sensoriales. Todos los parámetros fisicoquímicos y microbiológicos estaban de acuerdo con las regulaciones brasileñas para comestibles congelados. Evaluadas por 120 voluntarios, el índice de aceptabilidad estaba por encima de 80% para todas las formulaciones y atributos y la intención de compra favoreció la adquisición del producto. Las formulaciones ensayadas representan una alternativa nutritiva y segura para el uso de suero residual de granjas lecheras, y una innovación en el mercado de comestibles congelados funcionales.O descarte inadequado de soro residual da produção leiteira representa um sério problema ambiental no Brasil ocasionando muito esforço aplicado no desenvolvimento de produtos lácteos com substituição parcial do leite pelo soro de leite. Neste estudo, três formulações de “frozen” de bebida láctea contendo soro de leite e diferentes concentrações de frutooligossacarídeos, em substituição à sacarose, foram desenvolvidas e avaliadas em relação às propriedades físico-químicas, microbiológicas e sensoriais. Todos os parâmetros físico-químicos e microbiológicos estavam de acordo com os regulamentos brasileiros para produtos comestíveis congelados. Avaliadas por 120 voluntários, o índice de aceitabilidade foi superior a 80% para todas as formulações e atributos e a intenção de compra favorável à aquisição do produto. As formulações testadas representam uma alternativa nutritiva e segura para o uso de soro de leite residual de fazendas leiteiras e uma inovação no mercado de comestíveis congelados funcionais.Research, Society and Development2020-12-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/904010.33448/rsd-v9i12.9040Research, Society and Development; Vol. 9 No. 12; e3049129040Research, Society and Development; Vol. 9 Núm. 12; e3049129040Research, Society and Development; v. 9 n. 12; e30491290402525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9040/9956Copyright (c) 2020 Elisangela de Andrade Castro; Poliana Brito de Sousa; Elisabeth Mariano Batista; Everlândia Silva Moura Miranda; Luana Guabiraba Mendes; Sandra Maria Lopes dos Santos; Antônio Belfort Dantas Cavalcante; Elda Fontinele Tahim; Marlene Nunes Damacenohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCastro, Elisangela de Andrade Sousa, Poliana Brito de Batista, Elisabeth MarianoMiranda, Everlândia Silva Moura Mendes, Luana GuabirabaSantos, Sandra Maria Lopes dosCavalcante, Antônio Belfort DantasTahim, Elda FontineleDamaceno, Marlene Nunes2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/9040Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:22.871436Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
Desarrollo de “frozen” sobre la base de bebida láctica prebiótica: aspectos fisicoquímicos, microbiológicos y sensoriales
Desenvolvimento de “frozen” de bebida láctea prebiótica: aspectos físico-químicos, microbiológicos e sensoriais
title Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
spellingShingle Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
Castro, Elisangela de Andrade
Alimento Funcional
Frutooligossacarídeo
Gelados comestíveis.
Alimentos Funcionales
Fructooligosacáridos
Helados comestibles.
Functional food
Fructooligosaccharides
Edible ice cream
title_short Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
title_full Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
title_fullStr Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
title_full_unstemmed Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
title_sort Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects
author Castro, Elisangela de Andrade
author_facet Castro, Elisangela de Andrade
Sousa, Poliana Brito de
Batista, Elisabeth Mariano
Miranda, Everlândia Silva Moura
Mendes, Luana Guabiraba
Santos, Sandra Maria Lopes dos
Cavalcante, Antônio Belfort Dantas
Tahim, Elda Fontinele
Damaceno, Marlene Nunes
author_role author
author2 Sousa, Poliana Brito de
Batista, Elisabeth Mariano
Miranda, Everlândia Silva Moura
Mendes, Luana Guabiraba
Santos, Sandra Maria Lopes dos
Cavalcante, Antônio Belfort Dantas
Tahim, Elda Fontinele
Damaceno, Marlene Nunes
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Castro, Elisangela de Andrade
Sousa, Poliana Brito de
Batista, Elisabeth Mariano
Miranda, Everlândia Silva Moura
Mendes, Luana Guabiraba
Santos, Sandra Maria Lopes dos
Cavalcante, Antônio Belfort Dantas
Tahim, Elda Fontinele
Damaceno, Marlene Nunes
dc.subject.por.fl_str_mv Alimento Funcional
Frutooligossacarídeo
Gelados comestíveis.
Alimentos Funcionales
Fructooligosacáridos
Helados comestibles.
Functional food
Fructooligosaccharides
Edible ice cream
topic Alimento Funcional
Frutooligossacarídeo
Gelados comestíveis.
Alimentos Funcionales
Fructooligosacáridos
Helados comestibles.
Functional food
Fructooligosaccharides
Edible ice cream
description The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-25
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/9040
10.33448/rsd-v9i12.9040
url https://rsdjournal.org/index.php/rsd/article/view/9040
identifier_str_mv 10.33448/rsd-v9i12.9040
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9040/9956
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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. 12; e3049129040
Research, Society and Development; Vol. 9 Núm. 12; e3049129040
Research, Society and Development; v. 9 n. 12; e3049129040
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_ 1797052741398298624

Registros relacionados