Development of milk drink with whey fermented and acceptability by children and adolescents

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dc.creatorSislene de Matos Reis
dc.creatorGabriela da Rocha Lemos Mendes
dc.creatorBruna Mara Aparecida de Carvalho Mesquita
dc.creatorWilliam James Nogueira Lima
dc.creatorCarla Adriana Ferreira Durães Pinheiro
dc.creatorFernanda Afonso Oliveira Ruas
dc.creatorGrazielle Layanne Mendes Santos
dc.creatorIgor Viana Brandi
dc.date.accessioned2023-04-06T15:05:39Z
dc.date.accessioned2025-09-08T23:39:03Z
dc.date.available2023-04-06T15:05:39Z
dc.date.issued2021-03-23
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1007/s13197-021-05003-w
dc.identifier.issn0975-8402
dc.identifier.urihttps://hdl.handle.net/1843/51692
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectLaticínios
dc.subjectSoro do leite
dc.subjectDesnutrição
dc.subjectMerenda escolar
dc.titleDevelopment of milk drink with whey fermented and acceptability by children and adolescents
dc.typeArtigo de periódico
local.citation.epage2852
local.citation.issue7
local.citation.spage2847
local.citation.volume58
local.description.resumoMalnutrition 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s13197-021-05003-w

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