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Influence of protein content on acidity of fermented dairy beverages with buttermilk and gabiroba pulp (Campomanesia xanthocarpa).

L. Damasceno

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06-22-2020

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Abstract:

M50
Influence of protein content on acidity of fermented dairy beverages with buttermilk and gabiroba pulp (Campomanesia xanthocarpa).
L. Damasceno*1, R. T. Pfrimer1, C. F. Cardoso2, E. C. Nogueira3, E. S. Nicolau1, C. Gebara1. 1Food Research Center, School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Goi�s, Brazil, 2School of Agronomy, Federal University of Goi�s Goi�nia, Goi�s, Brazil, 3School of Veterinary Medicine and Animal Science, Federal University of Goi�s Goi�nia, Goi�s, Brazil, 4Maroca Dairy Industry Piranhas, Goi�s, Brazil.

Milk is extremely nutritious and a complete food. The proteins, especially caseins, are one of the most important constituents to technological aspects and can directly influence the physical, chemical and nutritional characteristics of fermented products. The aim of this work was to correlate the influence of protein content with variation in acidity of fermented dairy beverages with buttermilk and gabiroba pulp (Campomanesia xanthocarpa). They were formulated by designing simplex centroid mixtures with different levels of milk (40—56%), whey (0—44%), buttermilk (0—44%) and gabiroba pulp (10- 20%). The beverages were analyzed for acidity, proteins and protein fractions, after manufactured after that weekly for 84 d, using official methods. The results were calculated statistically by ANOVA and the media were compared using the Scott-Knott test (P < 0.05). The acidity of the formulations on the first day presented results between 0.34 to 0.56 (g / lactic / 100mL) and that beverages with a higher protein content (2.12 to 2.24%) and caseins (1.69 to 1.88%) had a higher concentration of milk and varied values of whey, milk and pulp in their composition, indicating that milk was the ingredient that determined the highest acidity and protein content. The interactions of mathematical models confirm this result through the prediction equations that demonstrated that the interactions of ingredients with milk were antagonistic, that is, they not influence the increase in acidity. The increase in acidity over 84 d (increasing from 0.46 to 0.56 g lactic acid / 100mL) demonstrates an occurrence of post-acidification. However, as suggested minor changes in the acidity part of the beverages due to the natural acidity of milk, attributed to caseins, despite being an acidic component, it acts as a buffering agent, controlling post-acidification. Thus, the higher milk concentration of the formulations determined high acidity values, however the proposed values remain the minimum levels due to the buffering effect of caseins.

Keywords: caseins, cerrado fruit, functional.