Aproveitamento de soro de ricota para elaboração de suplemento hidroeletrolítico

Abstract

This study focused the formulation, small scale processing, commercial sterility (CS) evaluation and shelf life (SL) study of a ricotta cheese whey (RCW) based sports drink (isotonic). The RCW was pre-treated with lactase, pasteurized at 75 °C/15 s, asepticaly filled into plastic bottles and stored at 0 °C. Then it was used to develop the isotonic formulation (RCW, deionized water, coloring, flavor, sucrose and sodium chloride) by applying Rank Preference, Just Right Scale and physicochemical tests. days, respectively; they were limited by the microbial growth.. The findings indicate that RCW could be a technologically feasible alternative to produce a sports drink. The combination of methods employed in this study was effective in reducing the initial microbial load and obtained a drink with good acceptance.

Estudo Prospectivo sobre Bebidas Isotônicas

“…A Gatorade, por exemplo, apresenta diversos sabores básicos como tangerina, morango, laranja, limão, maracujá, uva, melancia, framboesa, cereja e algumas combinações como morango e maracujá, frutas cítricas, morango e kiwi. A diversidade de sabores desse tipo de bebida tem ajudado a popularizar seu consumo em várias partes do mundo (VALADÃO, 2015;MUNDO DAS MARCAS, 2015).…”