Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

Autores

  • Fabielle Cheuczuk Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)
  • Luana Aparecida Rocha Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)
  • Marília Pellisson Busanello Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)
  • Fabiane Picinin Castro-Cislaghi Departamento de Engenharia de Alimentos da Universidade Tecnológica Federal do Paraná
  • Alessandra Machado Lunkes Departamento de Química e Biologia da Universidade Tecnológica Federal do Paraná (UTFPR) - Campus Francisco Beltrão

DOI:

https://doi.org/10.15361/1984-5529.2018v46n3p207-214

Resumo

The objective of the study was to evaluate the physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp. Three milk beverage formulations were prepared, with 25% and 30% caja-manga pulp and a control (pulp-free) formulation. The following were evaluated: physico­chemical characteristics (pH, acidity, proximal composition, color), total phenolics, antioxidants (DPPH, ABTS, FRAP), and sensory properties (preference, acceptance, and purchase intention). Differences were observed between the beverages regarding the physicochemical characteristics, and the composition varied according to the pulp concentration added. The beverages with pulp presented higher phenolic content than control formula­tion. The formulations with 25% and 30% pulp presented antioxidant capacity by the DPPH method with no sig­nificant difference between them. However, it was not possible to observe the antioxidant capacity of the pulp-free beverage for this method. No antioxidant capacity was detected by the ABTS and FRAP methods for all bever­ages studied. The milk beverages presented good sensory acceptance and antioxidant capacity due to the bioac­tive compounds present in the caja-manga pulp, which contributes to the claim of functionality of this food.

Biografia do Autor

Fabielle Cheuczuk, Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)

Departamento de Engenharia  de Alimentos

Luana Aparecida Rocha, Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)

Departamento de Engenharia  de Alimentos

Marília Pellisson Busanello, Curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná (UTFPR)

Departamento de Engenharia  de Alimentos

Fabiane Picinin Castro-Cislaghi, Departamento de Engenharia de Alimentos da Universidade Tecnológica Federal do Paraná

Departamento de Engenharia de Alimentos

Alessandra Machado Lunkes, Departamento de Química e Biologia da Universidade Tecnológica Federal do Paraná (UTFPR) - Campus Francisco Beltrão

Departamento de Química e Biologia

Publicado

01/08/2018

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology