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

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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.

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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: 27 sep. 2024.

Issue

Vol. 23 (2022): Continuous publication

Section

MEDICINA VETERINÁRIA

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

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