Abstract
The aim of this work was to formulate a fortified drink with proteins, with adequate nutritional, sensory and microbiological characteristics. Whey was obtained from goat milk (Saanen). A standard dairy drink (SDD) was formulated with goat milk whey (70 %), sugar (5 %), peach pulp (25 %), flavouring (0.2 %), colouring (0.05 %) and preservative (0.01 %). SDD was fortified (FDD) with 5; 7 y 9 % whey protein concentrate (WPC), defining the final concentration with Composite Score Test (CST). 5 % FDD was selected, a protein value of 1.64 and 4.90 g/100 mL was obtained for SDD and FDD respectively, the last one contributed 40 % of the recommended daily dose of Branched Chain Amino Acids. The overall acceptability was 95 and 90 % for SDD and FDD, respectively. Buy/consumption intention was placed in the “I would probably buy it” category. Both products presented adequate nutritional, sensory, microbiological and storage stability characteristics.
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