Desenvolvimento de produto à base de soro de leite para idosos

Abstract

Even more, Brazilian people want better quality life conditions among aging and simply foods that supply necessary daily nutrients. Many diseases occur because we eat poor nutrition foods in vitamin and minerals, and because we feed industrial foods with high carbohydrate and sugar contents. Even more, we are seeing aging people with health diseases with relationship to bad alimentation are growing, and with that, grow upthe alternatives to a good nutrition too. Thinking on this factors, this project proposes the development, characterization and sensorial acceptability of a powder milk formulation drink. It is a “Shake” to fast preparation, with 25% of DRI (Daily Recommendation Ingestion) in vitamin and minerals, and has addiction of fibers with prebiotic properties too, helping on well intestinal transit. This product will have whey protein base with high biologic value and can reduce the poorly ingestion of certainly aliments groups, mainly vegetables and fruits. On this work, was made two formulations, fist with 1% of strawberry pulp and another with 2% that suffered sensorial acceptance analysis and had his characteristics and acceptance evaluated. The physico-chemical properties, was made of moisture, ash, lipid, protein and carbohydrate. Microbiological analysis were did to microorganisms like Bacillus cereus, Staphylococcus coagulase positive, Coliforms termotolerants and Salmonella. The first formulation with 1% strawberry pulp obtained the best results in relation to purchase intention. Both formulations showed no statistically significant difference in the analysis of sensory acceptance. The physic chemical analysis were adequate to the product and the microbiological analysis attended the law.