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