Open AccessStudy of the composition of mango pulp and whey for lactic fermented beverages
Author(s) -
Rafael Resende Maldonado,
Roberto Elias Buosi,
Octávio Avancini Neto,
Ramon dos Santos Araújo,
Marcela Aparecida Deziderio,
Elizama AguiarOliveira,
Rodrigo Rodrigues Petrus,
Eliana Setsuko Kamimura
Publication year - 2021
Publication title -
journal of biotechnology and biodiversity
Language(s) - English
Resource type - Journals
ISSN - 2179-4804
DOI - 10.20873/jbb.uft.cemaf.v9n4.maldonado
Subject(s) - food science , fermentation , lactic acid , pulp (tooth) , probiotic , lactobacillus acidophilus , chemistry , lactic acid fermentation , sensory analysis , biology , bacteria , medicine , pathology , genetics
Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.