Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization

Authors

Abstract

This research aimed to develop a fermented dairy beverage using whey as a dairy base with chia seed ( Salvia hispanica L.) and acerola syrup ( Malpighia emarginata ) and to evaluate physicochemical parameters (pH, water activity, total soluble solids, acidity, syneresis), proximate composition (moisture, ash, proteins, milk fat, carbohydrates, and energy value), β-carotene, ascorbic acid, microbiological and sensory parameters. The acidity results ranged from 1% to 1.27%; pH from 3.86 to 4.11; soluble solids from 15.67 to 21.6; water activity from 0.93 to 0.99; syneresis from 46.67 to 68.08; they presented satisfactory conditions for thermotolerant coliforms. Salmonella spp. showed cell viability of L. acidophilus : E4 (2.9 x 107 to 9.7 x 107 ) and E8 (1.3 x 107 to 8.6 x 107 ) , however Bifidobacterium spp. did not show any viability. The drinks had a good acceptance rate by the tasters (7.0). The humidity results were from 74.21% to 74.34%; ash from 0.42% to 0.55%; proteins from 2.93% to 2.99%, milk fat from 1.47% to 0.93%; carbohydrate from 20.97% to 21.19%; energy value from 108.83% to 105.09% and β-carotene from 12.33% to 8.19%; and ascorbic acid ranged from 222.23 (mg/100g) to 418.10 (mg/100g). It is concluded that formulated dairy drinks are considered a viable alternative for the food industry, with the differential of including chia seed and acerola pulp, due to their good sensory acceptance, physical-chemical stability, satisfactory sensory analysis, microbiological standards suitable in the 21-day storage period.
Keywords: Industry; quality; whey; Salvia hispanica L.; Malpighia emarginata.

Downloads

Download data is not yet available.

Downloads

Published

2022-07-22

How to Cite

DE ABREU COSTA, J.; TEIXEIRA DE OLIVEIRA SANTOS, J. .; GOMES ABREU BACELAR, R. .; MARTINS CARNEIRO, R. .; SLAG NERI SILVA, D. .; MARLÚCIA GOMES PEREIRA NÓBREGA, M. .; SANCHES MURATORI, M. C. . Dairy drink fermented with chia seed and acerola syrup: physicochemical, microbiological, and sensory characterization. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 23, 2022. Disponível em: https://revistas.ufg.br/vet/article/view/72395. Acesso em: 23 nov. 2024.

Issue

Vol. 23 (2022): Continuous publication

Section

MEDICINA VETERINÁRIA

License

Copyright (c) 2022 Brazilian Animal Science/ Ciência Animal Brasileira

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).