Abstract
The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold maceration using water and ethanol as solvents. The extract using water and 70% ethanol had a 13.83 (w w-1) yield, 61.72 mg GAE g-1 phenolic compounds extract, 37.27 mg QE g-1 flavonoid content extract and 0.056 mg mL-1 antioxidant activities. The dairy beverage formulations followed a 22 factorial design in order to evaluate the effect of whey/milk and starch addition on the physical-chemical (pH, acidity, moisture, ash, fat, protein, viscosity, and color) and sensorial characteristics (acceptability) of the product. Analysis of variance (ANOVA) allowed for the development and validation of mathematical models for ash content, lipids, viscosity, and luminosity of the dairy beverage. The effects of whey/milk and starch variables on such characteristics were analyzed by the elaboration of contour curves. The product presented a lower color intensity at the highest whey concentration (75%). The product had a good sensory acceptance, and the 50 whey and 50% milk formulation presented a 7.16 points average and 79.51% acceptance index, suggesting that 50% of whey could be added up to the product’s formulation.
Highlights
IntroductionAbout 35% of the milk in Brazil is intended for cheese production
The annual cheese production in Brazil reaches 450,000 tons, which results in about 4,050,000 liters of cheese whey (Poppi, Costa, Rensis, & Sivieri, 2010)
The aim of this work was the development of and physico-chemical and sensorial characterization of a functional milk-based coffee-flavored mint extract-added dairy beverage with the partial use of whey, for an alternative use of whey and innovation in functional products for small, medium- and large-sized dairy companies by a simple process using readily available equipment found in the industry
Summary
About 35% of the milk in Brazil is intended for cheese production. 10 liters of milk are used on average to produce 1 kg of cheese, resulting in 8 to 9 liters of whey. The annual cheese production in Brazil reaches 450,000 tons, which results in about 4,050,000 liters of cheese whey (Poppi, Costa, Rensis, & Sivieri, 2010). According to Venturini Filho (2010), the use of whey in dairy beverages is feasible, since in addition to increasing the nutritional value of the product it prevents its disposal and pollution. The use of whey in dairy beverages is an attractive option for the dairy industry as it is a straight forward process using readyavailable equipment and requiring a small investment
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