Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

Viviane Michele Dos Santos,Viviane Lansky Xavier De Souza Leão,Gerlane Souza De Lima,Tânia Lúcia Montenegro Stamford,Karina Correia Da Silveira

doi:10.1590/0103-8478cr20201078

Viviane Michele Dos Santos, Viviane Lansky Xavier De Souza Leão + Show 3 more

Open Access

https://doi.org/10.1590/0103-8478cr20201078

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Journal: Ciência Rural	Publication Date: Jan 1, 2021
License type: CC BY 4.0

Affiliation: Universidade Federal de Pernambuco

Abstract

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

Highlights

Liquid cheese whey (LCW) is a byproduct from the cheese industry obtained of the enzymatic or acid coagulation process of milk
Frozen yogurt production The frozen yogurts were produced with whole milk powder (Itambé, Belo Horizonte, Brazil), sugar (Petribu, Lagoa de Itaenga, Brazil), fermented milk prepared from one liter of milk and spray dry starter culture containing L. bulgaricus and S. thermophilus (Nova Fórmula Laboratory, Recife, Brazil), emulsifier (Selecta, Jaraguá do Sul, Brazil), stabilizer (Selecta, Jaraguá do Sul, Brazil), inulin, liquid cheese whey obtained from acid-precipitated cheese type “coalho” (Dairy Industry FACO Ltda, Ribeirão, Brazil)
The results showed that the levels of carbohydrates and total solids were significantly affected by the different concentrations of inulin (P

Summary

Introduction

Liquid cheese whey (LCW) is a byproduct from the cheese industry obtained of the enzymatic or acid coagulation process of milk. In terms of nutritional composition, it is a raw material containing lactose, proteins, minerals, and reduced lipid content (GUIMARÃES et al, 2019; MANN et al, 2019). The high content of nutrients, the good buffering capacity are factors that make LCW an efficient matrix for fermentative processes, especially in fermented foods (MITUNIEWICZ–MAŁEK et al, 2019). The use of LCW in the development of new products becomes a sustainable alternative for the reduction of environmental pollution and may even beneficiate the field of functional foods (GUIMARÃES et al, 2019; MENESES et al, 2020)

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