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Development and characterization of whey-buttermilk fermented beverages with Gabiroba pulp (Campomanesia xanthocarpa).

L. Damasceno

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06-23-2020

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Abstract:

T43
Development and characterization of whey-buttermilk fermented beverages with Gabiroba pulp (Campomanesia xanthocarpa).
L. Damasceno*1, R. T. Pfrimer1, A. F. Cruz1, C. F. Cardoso2, T. V. de Almeida1, E. Arnhold3, 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.

The use of dairy coproducts such as whey and buttermilk is a high-value food production strategy. This work aims to develop and to characterize whey-buttermilk fermented beverages with gabiroba pulp (Campomanesia xanthocarpa). Were produced 13 formulations according to the simplex-centroid mixture, designed with different concentrations of whey and buttermilk between 0 and 44%, UHT milk between 40 and 56% and pulp between 10 and 20%. Batches of 20 L of milk, whey and buttermilk were heated at 85�C/5 min, cooled at 42�C and fermented with 2.5% of starter culture YoFlex Harmony 1.0 (Chr. Hansen, Denmark) for 3h until reach pH 4.85. Fermented beverages were cooled, added of gabiroba pulp, packaging in glass bottles and then stored at 5�C. Physicochemical and microbiological characteristics were determined (n = 3) by official methods including analysis of lactic acid bacteria (LAB) by MRS agar at 37�C/72h, coliforms by BGBB 2% broth at 35�C/48 h and EC broth at 45�C/24 h. Presence of Salmonella sp. was evaluated using buffered peptone water at 37�C/18 h, RVS broth at 41.5�C/24 h, MKTTn at 37�C/24 h and XLD agar and BS agar at 37�C/24 h. Results were evaluated by ANOVA and mean values were compared by Scott-Knott's test (P < 0.05). All beverages met the expected characteristics for quality and food safety. They presented pH between 4.34 and 4.76, acidity between 0.34 and 0.56%, moisture between 79.51 and 83.05%, ash between 0.33 and 0.50%, protein between 1.49 and 2.24%, casein between 1.14 and 1.88%, whey proteins between 0.02 and 0.48%, lipids between 1.09 and 1.78% and carbohydrates between 13.53 and 15.96%. All beverages presented a significant difference (P < 0.05) for physicochemical parameters. This result was due to different concentrations of ingredients. A higher concentration of milk results in higher protein and lipid content, and a higher concentration of buttermilk results in higher moisture. All the beverages presented LAB above 6.0 log10CFU/mL for 7 weeks and 6 of them for 13 weeks. The use of whey and buttermilk to produce fermented beverages is a suitable way of making functional and sustainable dairy products.

Keywords: functional, coproducts, innovation.