Elaboração de bebida fermentada à base de soro lácteo

Abstract

Presently, the consumer market has been showing an increasing interest in consuming foods that offer, besides the basic characteristics, properties that promote the well-being and health, specifically in the dairy area, as is the case of probiotic fermented milks. This is one reason for conducting research and development of a differentiated product such as fermented drink whey-based. In this study, five different formulations were made, where each one has varied the percentage of starch for different viscosities. The different formulations, after development, were submitted to microbiological quality and sensory analysis, and during the storage period (0, 7, 14, 21 and 28 days), the pH, acidity and the counting of microorganisms’ analysis were performed. The performed microbiological quality analyses were: total coliform, coliform at 45°C and counting of yeasts and molds. For the sensory analysis were used the hedonic scale of nine points, to verify the acceptability of the product with attributes, which also was evaluated for acceptability of treatment, and the attitude scale to evaluate the customers behaviors about the frequency with which would be willing to consume the product. The pH and acidity, during the storage time, presented a perceptible variation in treatments 1, 2, 3 and 5 at the 14th day 4 and only at 21st day in treatment 4. On counts of probiotic microorganisms only treatment 2 cannot be considered a probiotic food until the end of storage time, because presented at the 14th day a concentration less than 106 UFC g-1. The other treatments presented concentrations greater than 106 UFC g-1 at the 28th day of storage. In relation to the microbiological quality analysis, all treatments had presented inside the allowable limit by the legislation for fermented milks (Brasil, 2007). About the acceptability of the formulations, just the treatment 3 presented, in all attributes, values equal to or above 70% considered satisfactory, and may be well accepted in the market. Thus, this new product must be improved and can be introduced into the consumer market, because it can be considered a low cost innovative product.