Analysis of cupuaçu dairy drink

Detalhes bibliográficos
Autor(a) principal: Rosa, Laina Pires
Data de Publicação: 2020
Outros Autores: Barros, Larissa de Souza, Souza, Rafael Silva de, Pereira, Douglas Henrique, Cruz, Leandra Cristina Crema
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9441
Resumo: The dairy drink is a derivative made with milk and whey, which can be fermented or not, plus other food ingredients, such as fruit pulps, cream and vegetable fats. Of great acceptance in the market, the dairy drink is very nutritious and, currently, it has been considered as a way to reuse the serum, in liquid form, in addition to avoiding environmental pollution. The work aimed to develop and sensorially evaluate three formulations of cupuaçu non-fermented milk drink with different concentrations of whey and whole milk powder. The sensory analysis demonstrated good acceptance among the three formulations of the milk drink and that high amounts of powdered milk does not improve the sensory properties of the final product. The results also proved to be a low-cost product by reusing whey from dairy products, reaching the final consumer as a differentiated product with added value.
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spelling Analysis of cupuaçu dairy drinkAnálisis sensorial de la bebida láctea de cupuaçuAnálise sensorial de bebida láctea de cupuaçuNon-fermented dairy drinkFood biotechnologyWheyTheobroma grandiflorum.Bebida Láctea não FermentadaBiotecnologia de AlimentosSoro de LeiteTheobroma grandiflorum.Bebida láctea no fermentadaBiotecnología alimentariaSuero de lecheTheobroma grandiflorum.The dairy drink is a derivative made with milk and whey, which can be fermented or not, plus other food ingredients, such as fruit pulps, cream and vegetable fats. Of great acceptance in the market, the dairy drink is very nutritious and, currently, it has been considered as a way to reuse the serum, in liquid form, in addition to avoiding environmental pollution. The work aimed to develop and sensorially evaluate three formulations of cupuaçu non-fermented milk drink with different concentrations of whey and whole milk powder. The sensory analysis demonstrated good acceptance among the three formulations of the milk drink and that high amounts of powdered milk does not improve the sensory properties of the final product. The results also proved to be a low-cost product by reusing whey from dairy products, reaching the final consumer as a differentiated product with added value.La bebida láctea es un derivado elaborado con leche y suero, que puede fermentarse o no, más otros ingredientes alimentarios, como pulpas de frutas, nata y grasas vegetales. De gran aceptación en el mercado, la bebida láctea es muy nutritiva y, actualmente, se ha considerado como una forma de reutilizar el suero, en forma líquida, además de evitar la contaminación ambiental. El trabajo tuvo como objetivo desarrollar y evaluar sensorialmente tres formulaciones de bebida láctea no fermentada de cupuaçu con diferentes concentraciones de suero y leche entera en polvo. El análisis sensorial demostró una buena aceptación entre las tres formulaciones de la bebida láctea y que altas cantidades de leche en polvo no mejoran las propiedades sensoriales del producto final. Los resultados también demostraron ser un producto de bajo costo al reutilizar el suero de los productos lácteos, llegando al consumidor final como un producto diferenciado con valor agregado.A bebida láctea é um derivado elaborado com leite e soro, podendo ser fermentada ou não, acrescida de outros ingredientes alimentícios, tais como polpas de frutas, creme e gorduras vegetais. De grande aceitação no mercado, a bebida láctea é muito nutritiva e, atualmente, vem sendo considerada como uma forma de reaproveitamento do soro, na forma líquida, além de evitar a poluição do ambiente. O trabalho teve como objetivo desenvolver e avaliar sensorialmente três formulações de bebida láctea não fermentada de cupuaçu com diferentes concentrações de soro de leite e leite em pó integral. A análise sensorial demonstrou boa aceitação entre as três formulações da bebida láctea e que quantidades elevadas de leite em pó não melhora as propriedades sensoriais do produto final. Os resultados também demonstraram ser um produto de baixo custo de produção pelo reaproveitamento do soro de leite proveniente de laticínios, chegando ao consumidor final como um produto diferenciado e com valor agregado.Research, Society and Development2020-10-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/944110.33448/rsd-v9i10.9441Research, Society and Development; Vol. 9 No. 10; e9749109441Research, Society and Development; Vol. 9 Núm. 10; e9749109441Research, Society and Development; v. 9 n. 10; e97491094412525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9441/8427Copyright (c) 2020 Laina Pires Rosa; Larissa de Souza Barros; Rafael Silva de Souza; Douglas Henrique Pereira; Leandra Cristina Crema Cruzhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRosa, Laina PiresBarros, Larissa de SouzaSouza, Rafael Silva de Pereira, Douglas HenriqueCruz, Leandra Cristina Crema 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/9441Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:43.267950Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Analysis of cupuaçu dairy drink
Análisis sensorial de la bebida láctea de cupuaçu
Análise sensorial de bebida láctea de cupuaçu
title Analysis of cupuaçu dairy drink
spellingShingle Analysis of cupuaçu dairy drink
Rosa, Laina Pires
Non-fermented dairy drink
Food biotechnology
Whey
Theobroma grandiflorum.
Bebida Láctea não Fermentada
Biotecnologia de Alimentos
Soro de Leite
Theobroma grandiflorum.
Bebida láctea no fermentada
Biotecnología alimentaria
Suero de leche
Theobroma grandiflorum.
title_short Analysis of cupuaçu dairy drink
title_full Analysis of cupuaçu dairy drink
title_fullStr Analysis of cupuaçu dairy drink
title_full_unstemmed Analysis of cupuaçu dairy drink
title_sort Analysis of cupuaçu dairy drink
author Rosa, Laina Pires
author_facet Rosa, Laina Pires
Barros, Larissa de Souza
Souza, Rafael Silva de
Pereira, Douglas Henrique
Cruz, Leandra Cristina Crema
author_role author
author2 Barros, Larissa de Souza
Souza, Rafael Silva de
Pereira, Douglas Henrique
Cruz, Leandra Cristina Crema
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Rosa, Laina Pires
Barros, Larissa de Souza
Souza, Rafael Silva de
Pereira, Douglas Henrique
Cruz, Leandra Cristina Crema
dc.subject.por.fl_str_mv Non-fermented dairy drink
Food biotechnology
Whey
Theobroma grandiflorum.
Bebida Láctea não Fermentada
Biotecnologia de Alimentos
Soro de Leite
Theobroma grandiflorum.
Bebida láctea no fermentada
Biotecnología alimentaria
Suero de leche
Theobroma grandiflorum.
topic Non-fermented dairy drink
Food biotechnology
Whey
Theobroma grandiflorum.
Bebida Láctea não Fermentada
Biotecnologia de Alimentos
Soro de Leite
Theobroma grandiflorum.
Bebida láctea no fermentada
Biotecnología alimentaria
Suero de leche
Theobroma grandiflorum.
description The dairy drink is a derivative made with milk and whey, which can be fermented or not, plus other food ingredients, such as fruit pulps, cream and vegetable fats. Of great acceptance in the market, the dairy drink is very nutritious and, currently, it has been considered as a way to reuse the serum, in liquid form, in addition to avoiding environmental pollution. The work aimed to develop and sensorially evaluate three formulations of cupuaçu non-fermented milk drink with different concentrations of whey and whole milk powder. The sensory analysis demonstrated good acceptance among the three formulations of the milk drink and that high amounts of powdered milk does not improve the sensory properties of the final product. The results also proved to be a low-cost product by reusing whey from dairy products, reaching the final consumer as a differentiated product with added value.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-29
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/9441
10.33448/rsd-v9i10.9441
url https://rsdjournal.org/index.php/rsd/article/view/9441
identifier_str_mv 10.33448/rsd-v9i10.9441
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9441/8427
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. 10; e9749109441
Research, Society and Development; Vol. 9 Núm. 10; e9749109441
Research, Society and Development; v. 9 n. 10; e9749109441
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
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