Efeito da concentração de soro de queijo na produção e qualidade sensorial de bebidas lácteas probióticas / Effect of whey level in the production and sensory quality of probiotic dairy drinks

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

21/05/2012

RESUMO

The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of products for human food with high nutritional potential. This study evaluated the effect of whey levels in the quality parameters and sensory acceptability of probiotic milk drinks, as compared to commercial non probiotic products. Mathematical models as Survival Analysis, Minimal Significant Difference, and Mean Global Acceptance were used to adjust the whey levels in the most acceptable formulated dairy beverages. Sensory methods as Projective Mapping, Quantitative Descriptive Analysis, and Free Choice were applied in the evaluation of dairy beverages. The development of probiotic dairy drinks proved to be a good alternative for the dairy industry to take advantage of the whey from the cheese-making, by reducing production costs and providing probiotic foods with recognized human health benefits

ASSUNTO(S)

soro de queijo bebidas fermentadas probióticos análise descritiva quantitativa whey fermented beverages probiotics quantitative descriptive analysis sensory tests

ACESSO AO ARTIGO

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