Impact of adding milk whey, probiotic and prebiotic in passion fruit drinks / Impacto da adição de soro, probiótico e prebiótico em bebidas de maracujá

Abstract

The objective of this study was to evaluate the impact of adding milk whey, probiotic and prebiotic to passion fruit drinks in order to develop potentially symbiotic foods. Four formulations containing Lacticaseibacillus rhamnosus GG (LGG) and fructooligosaccharide (FOS) were prepared and evaluated. An increase in acidity and reduction in pH were found during storage at 6.5 ºC. The soluble solids, lactose and protein contents of the drinks increased in proportion with the whey concentration used in the formulations. All formulations presented LGG viability above 107 CFU/mL throughout storage (28 days) and can therefore be classified as potentially probiotic products. The addition of LGG and FOS to the drinks did not compromise acceptance of the products, and informing the consumers of the presence of probiotic, prebiotic and milk whey had a positive impact on the evaluation when compared with the tropical passion fruit juice without such additions. These results highlight the potential use of milk whey as an ingredient in the production of a new product, meeting the consumer demand for functional products, as well as minimizing the problem of whey disposal, principally by small scale dairy plants.