Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/51692| Tipo: | Artigo de Periódico |
| Título: | Development of milk drink with whey fermented and acceptability by children and adolescents |
| Autor(es): | Sislene de Matos Reis Gabriela da Rocha Lemos Mendes Bruna Mara Aparecida de Carvalho Mesquita William James Nogueira Lima Carla Adriana Ferreira Durães Pinheiro Fernanda Afonso Oliveira Ruas Grazielle Layanne Mendes Santos Igor Viana Brandi |
| Resumen: | Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was to develop a fermented drink, replacing milk to whey, added of mangaba pulp and iron, to improve the nutritional quality of products. Two formulations were developed with a difference in ratio milk and whey. The pH, acidity, nutritional label, microbiology and sensorial assay with target public (children and adolescents) of formulations were evaluated. Highlights the contribution of protein, calcium and iron to daily value of intake recommended of formulations, 8.4%, 15.2% and 44.3%, respectively. The microbiological parameters founded shows that the formulations were developed according to good manufacture practice. The formulation and age showed significant effect in acceptability of judges, but gender did not effect. The increase of whey concentration in formulation improved the acceptability, ranking to 91.5% to children and 73.6% to adolescents. The developed formulations are a great option to novel food products, given the high acceptance of the fermented milk drink by potential consumers and nutritional aport. |
| Asunto: | Laticínios Soro do leite Desnutrição Merenda escolar |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1007/s13197-021-05003-w |
| URI: | http://hdl.handle.net/1843/51692 |
| Fecha del documento: | 23-mar-2021 |
| metadata.dc.url.externa: | https://link.springer.com/article/10.1007/s13197-021-05003-w |
| metadata.dc.relation.ispartof: | Journal of Food Science and Technology |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
no existem archivos asociados a este elemento.
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.