Elaboração e caracterização de uma bebida láctea acrescida de farinha de quinoa e inulina

Abstract

This research aimed to the development of three formulations of milk drink, plus quinoa flour and inulin. We evaluated the physical-chemical, microbiological and sensory acceptance of the proposed formulations. Microbiological analysis indicated good hygiene and sanitary practices during preparation of milk drinks, bearing in mind that all values were within the standards of the legislation. The proximate composition analysis indicated significant nutrition, especially for carbohydrates and mineral content parameters. The results showed that both formulations showed good acceptability and RS-2 to formulate the best among the three evaluated. Therefore, this study has to contribute to the development of a food product that seeks to attend an audience we want in their daily lives a healthy, nutritious and has the practicality of its consumption. In addition, this product can be considered innovative since, to date, was not observed in the consumer market, one containing milk drink in his formulation of quinoa flour and inulin.