Abstract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were evaluated by ANOVA and PCA, grouping the beverages into four groups according to their physicochemical properties and three groups according to mineral levels. It is suggested that the most adequate treatments contain between 20 and 34% of red rice extract and from 26 to 54% of whey because of their lower copper contents.
Highlights
Whey is no longer a waste of cheese-making but a raw material for value-added products including probiotic beverages
Red rice provided one or more times the amount of Zn, Fe, and Mn (4.6, 0.68, and 1.88 mg/100 g, respectively) compared to white rice and red rice described by Sharma et al (2012) and Raghuvanshi et al (2017). These results demonstrate that red rice has the nutritional potential to enrich fermented dairy beverages
At the beginning of the refrigeration of the dairy beverages prepared in the present study, the pH oscillated between 4.3-4.5 (Figure 1)
Summary
Whey is no longer a waste of cheese-making but a raw material for value-added products including probiotic beverages. According Pescuma et al (2010) whey is composed of water, lactose, proteins, fat and minerals (93, 5, 0.85, 0.36 and 0.53 g per 100 g of milk, respectively) as well as lactic acid (0.5 g L-1), and other compounds, and offers a suitable food matrix for the growth and viability of probiotic microorganisms. Because of its high nutritional value, whey is an attractive by-product for use as a supplement in human food. Whey constitutes a good raw material for the development of new dairy products. Whey may be used directly or may be supplemented with dairy based powders (i.e. buttermilk powder, skim milk powder, etc.) or added to beverage formulations at varying ratios. Different technologies can be used in whey to aid in their use in the food industry, such as ohmic heating (Costa et al, 2018; Cappato et al, 2018) and ultrasound processing (Guimarães et al, 2018)
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