Abstract
The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.
Highlights
Functional foods, in addition to providing basic nutrition, promote health through mechanisms not foreseen in conventional nutrition, restricted to the promotion of health rather than curing diseases (Nazir et al, 2019)
Milk drink is defined as a dairy product resulting from the mixture of milk at a minimum of 51% and whey, with or without addition of yeast extract or other dairy products (Brazil 2005)
As an important vehicle of probiotics, other health aspects are associated with fermented milk products, which resulted in increased consumption of this beverage (Nazir et al, 2019)
Summary
Functional foods, in addition to providing basic nutrition, promote health through mechanisms not foreseen in conventional nutrition, restricted to the promotion of health rather than curing diseases (Nazir et al, 2019). As an important vehicle of probiotics, other health aspects are associated with fermented milk products, which resulted in increased consumption of this beverage (Nazir et al, 2019). Athought whey products show important functional properties for human health (Thamer & Penna, 2006). It may represent a major problem for the environment if not properly disposed since its Biological Oxygen Demand (BOD) is greater than 30,000 mg O2∙l-1 (Ahmad et al, 2019). In addition to whey, milk drinks are flavored with food sources including tropical fruits. The aim of the present study was to formulate and evaluate physicochemical, microbiological and sensorial characteristics of a probiotic fermented milk drink added with cashew pulp and whey which are rich in several nutrients and until now, underexploited by the local industry
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