Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp

Abstract

Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.

Development and characterization of concentrated and fermented whey beverages

“…The lipid contents found in this work are above those described by Souza et al (2020), Costa et al (2013), andSantos et al (2006), which obtained values of 1.2, 1.63, and 0.78% for lipids, respectively. These authors carried out studies with fermented dairy drinks produced based on whey but without using the concentration technique, which explains the greater proportions of this constituent in the present work.…”

“…The values found for protein content in all treatments were above the minimum required by the current legislation for fermented dairy drinks which recommends the presence of at least 1.7 g of milk protein per 100 g of product (BRASIL, 2005). The values found in this work are slightly above those presented by Souza et al (2020) and Thamer;Penna (2006), whose works characterized fermented dairy drinks containing a mixture of whey and milk. However, the results obtained in this work were similar to those presented by Costa et al (2013), who characterized fermented dairy drinks with whey in different concentra tions of stabilizers/ thickeners and found an ave rage of 2.41% protein.…”

The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage

“…A value of 25.33% of syneresis in a fermented dairy beverage with cajá-manga pulp was found at 14 days of storage [28]. According to Aportela-Palacios et al (2005) [29] ideal syneresis values should be below 39%.…”

“…Regarding acidity (Figure 2C) the values ranged from 0.66 to 0.95 g of lactic acid/100g. Souza et al (2020) [28], studying the physicochemical stability of a dairy beverage fermented with cajá-manga pulp, observed pH values ranging from 4.18 to 4.31 and acidity between 0.81 to 0.80%, during storage for 14 days.…”

Elaboração e caracterização de fermentado à base do extrato de coco (Cocos Nucifera) com polpa de cajá (Spondias Mombin L)

“…O valor de pH de FCC está próximo ao encontrado por Souza et al, (2020) em sua bebida fermentada com polpa de cajá-manga com pH de 4,31. Já no estudo de Busanell (2014) que também utilizou a polpa de cajá na elaboração de uma bebida láctea, encontrou valor de pH para bebida de 4,61, resultado que também foi associado no estudo à utilização de frutas com caráter ácido.…”