Desenvolvimento de bebida láctea prebiótica com cajá-manga (Spondias dulcis)

Abstract

The need utilization of whey by the dairy products industry, ally with the search of consumers for a hea lthier diet,favors the development of fermented milk drinks added with funciona ingredientes such as prebiotics. The caja-manga is na exotic fruit cultivated in Brazil’s Northand Northeast, which has intense aroma, sweet and sour flavor and is rich in antioxidants, carotenoids and vitamin C. Despite of its nutritional value, this fruit remain little known and little used infoodindustry.Thus, the aim of this study was to develop a functional fermented milk drink, adding prebiotics and caja manga pulp, innovating in flavor and of fering na alternative to whey utilization by dairy industries. Three milk drink formulations were prepared, the control (without pulp) and twoo thers with diferente pulp concentrations (25 and 30%). In all formulations were used whey and liquid milk (ratio70/30%); milk poder (1%); sucrose (8%); oligofructose (10%) and a thickener (0,5%). Microbiological analysis of total and fecal coliform counts were performed. Sensory analysis was performed by preference tests (paired comparison),acceptability(9-pointhedonicscale)and purchaseintent(5 pointscale).The products were characterized for chemical composition and color.The elaborated airy beverages didn’t show coliformcounts (<0.3MPN/mL) keep ingthe standards required by law.The drinks had good acceptability and didnot presente preference between the judges. Statistical diferences were observed (p<0.05) in the physic chemical characteristics, variedits composition according to the concentration of pulpadded.Thus, the development of milk drink with added oligofructose, presented itself like aninnovative alternative to increase the consumption of caja-manga,in additionto the whey utilization.