Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization
Abstract This research aimed to develop a fermented dairy beverage using whey as a dairy base with chia seed (Salvia hispanica L.) and acerola syrup (Malpighia emarginata) and to evaluate physicochemical parameters (pH, water activity, total soluble solids, acidity, syneresis), proximate composition (moisture, ash, proteins, milk fat, carbohydrates, and energy value), β-carotene, ascorbic acid, microbiological and sensory parameters. The acidity results ranged from 1% to 1.27%; pH from 3.86 to 4.11; soluble solids from 15.67 to 21.6; water activity from 0.93 to 0.99; syneresis from 46.67 to 68.08; they presented satisfactory conditions for thermotolerant coliforms. Salmonella spp. showed cell viability of L. acidophilus: E4 (2.9 x 107 to 9.7 x 107 ) and E8 (1.3 x 107 to 8.6 x 107), however Bifidobacterium spp. did not show any viability. The drinks had a good acceptance rate by the tasters (7.0). The humidity results were from 74.21% to 74.34%; ash from 0.42% to 0.55%; proteins from 2.93% to 2.99%, milk fat from 1.47% to 0.93%; carbohydrate from 20.97% to 21.19%; energy value from 108.83% to 105.09% and β-carotene from 12.33% to 8.19%; and ascorbic acid ranged from 222.23 (mg/100g) to 418.10 (mg/100g). It is concluded that formulated dairy drinks are considered a viable alternative for the food industry, with the differential of including chia seed and acerola pulp, due to their good sensory acceptance, physical-chemical stability, satisfactory sensory analysis, microbiological standards suitable in the 21-day storage period.
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Universidade Federal de Goiás
2022
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oai:scielo:S1809-689120220001002172022-08-12Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterizationCosta,Juliana de AbreuSantos,Julliet Teixeira de OliveiraBacelar,Rafael Gomes AbreuCarneiro,Rosana MartinsSilva,Darlisson Slag NeriNóbrega,Maria Marlúcia Gomes PereiraMuratori,Maria Christina Sanches Industry quality whey Salvia hispanica L. Malpighia emarginata Abstract This research aimed to develop a fermented dairy beverage using whey as a dairy base with chia seed (Salvia hispanica L.) and acerola syrup (Malpighia emarginata) and to evaluate physicochemical parameters (pH, water activity, total soluble solids, acidity, syneresis), proximate composition (moisture, ash, proteins, milk fat, carbohydrates, and energy value), β-carotene, ascorbic acid, microbiological and sensory parameters. The acidity results ranged from 1% to 1.27%; pH from 3.86 to 4.11; soluble solids from 15.67 to 21.6; water activity from 0.93 to 0.99; syneresis from 46.67 to 68.08; they presented satisfactory conditions for thermotolerant coliforms. Salmonella spp. showed cell viability of L. acidophilus: E4 (2.9 x 107 to 9.7 x 107 ) and E8 (1.3 x 107 to 8.6 x 107), however Bifidobacterium spp. did not show any viability. The drinks had a good acceptance rate by the tasters (7.0). The humidity results were from 74.21% to 74.34%; ash from 0.42% to 0.55%; proteins from 2.93% to 2.99%, milk fat from 1.47% to 0.93%; carbohydrate from 20.97% to 21.19%; energy value from 108.83% to 105.09% and β-carotene from 12.33% to 8.19%; and ascorbic acid ranged from 222.23 (mg/100g) to 418.10 (mg/100g). It is concluded that formulated dairy drinks are considered a viable alternative for the food industry, with the differential of including chia seed and acerola pulp, due to their good sensory acceptance, physical-chemical stability, satisfactory sensory analysis, microbiological standards suitable in the 21-day storage period.info:eu-repo/semantics/openAccessUniversidade Federal de GoiásCiência Animal Brasileira v.23 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912022000100217en10.1590/1809-6891v23e-72395e |
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Costa,Juliana de Abreu Santos,Julliet Teixeira de Oliveira Bacelar,Rafael Gomes Abreu Carneiro,Rosana Martins Silva,Darlisson Slag Neri Nóbrega,Maria Marlúcia Gomes Pereira Muratori,Maria Christina Sanches |
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Costa,Juliana de Abreu Santos,Julliet Teixeira de Oliveira Bacelar,Rafael Gomes Abreu Carneiro,Rosana Martins Silva,Darlisson Slag Neri Nóbrega,Maria Marlúcia Gomes Pereira Muratori,Maria Christina Sanches Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
author_facet |
Costa,Juliana de Abreu Santos,Julliet Teixeira de Oliveira Bacelar,Rafael Gomes Abreu Carneiro,Rosana Martins Silva,Darlisson Slag Neri Nóbrega,Maria Marlúcia Gomes Pereira Muratori,Maria Christina Sanches |
author_sort |
Costa,Juliana de Abreu |
title |
Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
title_short |
Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
title_full |
Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
title_fullStr |
Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
title_full_unstemmed |
Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
title_sort |
dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization |
description |
Abstract This research aimed to develop a fermented dairy beverage using whey as a dairy base with chia seed (Salvia hispanica L.) and acerola syrup (Malpighia emarginata) and to evaluate physicochemical parameters (pH, water activity, total soluble solids, acidity, syneresis), proximate composition (moisture, ash, proteins, milk fat, carbohydrates, and energy value), β-carotene, ascorbic acid, microbiological and sensory parameters. The acidity results ranged from 1% to 1.27%; pH from 3.86 to 4.11; soluble solids from 15.67 to 21.6; water activity from 0.93 to 0.99; syneresis from 46.67 to 68.08; they presented satisfactory conditions for thermotolerant coliforms. Salmonella spp. showed cell viability of L. acidophilus: E4 (2.9 x 107 to 9.7 x 107 ) and E8 (1.3 x 107 to 8.6 x 107), however Bifidobacterium spp. did not show any viability. The drinks had a good acceptance rate by the tasters (7.0). The humidity results were from 74.21% to 74.34%; ash from 0.42% to 0.55%; proteins from 2.93% to 2.99%, milk fat from 1.47% to 0.93%; carbohydrate from 20.97% to 21.19%; energy value from 108.83% to 105.09% and β-carotene from 12.33% to 8.19%; and ascorbic acid ranged from 222.23 (mg/100g) to 418.10 (mg/100g). It is concluded that formulated dairy drinks are considered a viable alternative for the food industry, with the differential of including chia seed and acerola pulp, due to their good sensory acceptance, physical-chemical stability, satisfactory sensory analysis, microbiological standards suitable in the 21-day storage period. |
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Universidade Federal de Goiás |
publishDate |
2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1809-68912022000100217 |
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