Open AccessProcessing of fermented milk drink with different whey concentrations and addition of fruit pulps
Author(s) -
Nélio Ranieli Ferreira de Paula,
Érica de Oliveira Araújo,
Cristiane Reis Martins,
Vanessa Reis Martins
Publication year - 2021
Publication title -
australian journal of crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 44
eISSN - 1835-2693
pISSN - 1835-2707
DOI - 10.21475/ajcs.21.15.07.p3022
Subject(s) - food science , brix , annona muricata , fermentation , pulp (tooth) , chemistry , theobroma , total dissolved solids , factorial experiment , mathematics , biology , botany , sugar , environmental science , medicine , pathology , environmental engineering , statistics
Using whey as a complement in food formulation aiming at its utilization is an alternative to obtain new products. The present study aimed to develop a fermented milk drink with different concentrations of whey and addition of cupuaçu, soursop and açaí pulps, aiming at innovating and increasing the possibilities of production and consumption of dairy beverages. The experiment was conducted at the Food Agroindustry of the Federal Institute of Education, Science and Technology of Rondonia, Colorado do Oeste Campus, in the municipality of Colorado do Oeste, RO, Brazil. The experimental design used was completely randomized, in a 3x3 factorial scheme, consisting of three concentrations of whey (30%, 40% and 50%) and the incorporation of three fruit pulps (cupuaçu (Theobroma grandiflorum), soursop (Annona muricata) and açaí (Euterpe oleracea)), with 4 replicates. The results allowed us to conclude that whey concentration of 50% with addition of cupuaçu, soursop and açaí pulps is ideal for the production of fermented milk drink, as it leads to increased acidity and reduced values of °Brix and color parameters L and b*, making it possible to avoid the disposal of a highly nutritious compound into the environment. Whey concentration of 30% in the presence of açaí pulp enables the processing of milk drink with lower value of acidity and higher values of °Brix and color parameters L and b*. Whey concentrations of 30% and 40% in the fermented milk drinks of cupuaçu, soursop and açaí reduced acidity and increased °Brix, which suggests the possibility of using this by-product in the food industry to prepare sweeter milk drinks, meeting the minimum quality requirements according to the current legislation. The processing of whey-based dairy drinks in the presence of pulps of fruits, such as cupuaçu, soursop and açaí, constitutes an opportunity for diversification of production, improvement in the development of regional products and guarantee of food and nutritional security, respecting microbiological quality standards.