Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage w...
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Autor*in:	Handray Fernandes de Souza [verfasserIn] Lara Aguiar Borges [verfasserIn] João Pedro Antunes Lopes [verfasserIn] Bruna Mara Aparecida de Carvalho [verfasserIn] Sérgio Henrique Sousa Santos [verfasserIn] Anna Christina de Almeida [verfasserIn] William James Nogueira Lima [verfasserIn] Igor Viana Brandi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Portugiesisch

Erschienen:	2020

Schlagwörter:	whey dairy industry nutritional value Spondias dulcis.

Übergeordnetes Werk:	In: Ciência Rural - Universidade Federal de Santa Maria, 2004, 50(2020), 1
Übergeordnetes Werk:	volume:50 ; year:2020 ; number:1

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/0103-8478cr20190644

Katalog-ID:	DOAJ062997432

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allfields	10.1590/0103-8478cr20190644 doi (DE-627)DOAJ062997432 (DE-599)DOAJ7865bcf199554d5093213cf0e4db962c DE-627 ger DE-627 rakwb eng por S1-972 Handray Fernandes de Souza verfasserin aut Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies. whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General) Lara Aguiar Borges verfasserin aut João Pedro Antunes Lopes verfasserin aut Bruna Mara Aparecida de Carvalho verfasserin aut Sérgio Henrique Sousa Santos verfasserin aut Anna Christina de Almeida verfasserin aut William James Nogueira Lima verfasserin aut Igor Viana Brandi verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 50(2020), 1 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:50 year:2020 number:1 https://doi.org/10.1590/0103-8478cr20190644 kostenfrei https://doaj.org/article/7865bcf199554d5093213cf0e4db962c kostenfrei http://www.scielo.br/pdf/cr/v50n1/1678-4596-cr-50-01-e20190644.pdf kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753&tlng=en kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 50 2020 1
spelling	10.1590/0103-8478cr20190644 doi (DE-627)DOAJ062997432 (DE-599)DOAJ7865bcf199554d5093213cf0e4db962c DE-627 ger DE-627 rakwb eng por S1-972 Handray Fernandes de Souza verfasserin aut Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies. whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General) Lara Aguiar Borges verfasserin aut João Pedro Antunes Lopes verfasserin aut Bruna Mara Aparecida de Carvalho verfasserin aut Sérgio Henrique Sousa Santos verfasserin aut Anna Christina de Almeida verfasserin aut William James Nogueira Lima verfasserin aut Igor Viana Brandi verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 50(2020), 1 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:50 year:2020 number:1 https://doi.org/10.1590/0103-8478cr20190644 kostenfrei https://doaj.org/article/7865bcf199554d5093213cf0e4db962c kostenfrei http://www.scielo.br/pdf/cr/v50n1/1678-4596-cr-50-01-e20190644.pdf kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753&tlng=en kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 50 2020 1
allfields_unstemmed	10.1590/0103-8478cr20190644 doi (DE-627)DOAJ062997432 (DE-599)DOAJ7865bcf199554d5093213cf0e4db962c DE-627 ger DE-627 rakwb eng por S1-972 Handray Fernandes de Souza verfasserin aut Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies. whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General) Lara Aguiar Borges verfasserin aut João Pedro Antunes Lopes verfasserin aut Bruna Mara Aparecida de Carvalho verfasserin aut Sérgio Henrique Sousa Santos verfasserin aut Anna Christina de Almeida verfasserin aut William James Nogueira Lima verfasserin aut Igor Viana Brandi verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 50(2020), 1 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:50 year:2020 number:1 https://doi.org/10.1590/0103-8478cr20190644 kostenfrei https://doaj.org/article/7865bcf199554d5093213cf0e4db962c kostenfrei http://www.scielo.br/pdf/cr/v50n1/1678-4596-cr-50-01-e20190644.pdf kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753&tlng=en kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 50 2020 1
allfieldsGer	10.1590/0103-8478cr20190644 doi (DE-627)DOAJ062997432 (DE-599)DOAJ7865bcf199554d5093213cf0e4db962c DE-627 ger DE-627 rakwb eng por S1-972 Handray Fernandes de Souza verfasserin aut Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies. whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General) Lara Aguiar Borges verfasserin aut João Pedro Antunes Lopes verfasserin aut Bruna Mara Aparecida de Carvalho verfasserin aut Sérgio Henrique Sousa Santos verfasserin aut Anna Christina de Almeida verfasserin aut William James Nogueira Lima verfasserin aut Igor Viana Brandi verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 50(2020), 1 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:50 year:2020 number:1 https://doi.org/10.1590/0103-8478cr20190644 kostenfrei https://doaj.org/article/7865bcf199554d5093213cf0e4db962c kostenfrei http://www.scielo.br/pdf/cr/v50n1/1678-4596-cr-50-01-e20190644.pdf kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753&tlng=en kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 50 2020 1
allfieldsSound	10.1590/0103-8478cr20190644 doi (DE-627)DOAJ062997432 (DE-599)DOAJ7865bcf199554d5093213cf0e4db962c DE-627 ger DE-627 rakwb eng por S1-972 Handray Fernandes de Souza verfasserin aut Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies. whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General) Lara Aguiar Borges verfasserin aut João Pedro Antunes Lopes verfasserin aut Bruna Mara Aparecida de Carvalho verfasserin aut Sérgio Henrique Sousa Santos verfasserin aut Anna Christina de Almeida verfasserin aut William James Nogueira Lima verfasserin aut Igor Viana Brandi verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 50(2020), 1 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:50 year:2020 number:1 https://doi.org/10.1590/0103-8478cr20190644 kostenfrei https://doaj.org/article/7865bcf199554d5093213cf0e4db962c kostenfrei http://www.scielo.br/pdf/cr/v50n1/1678-4596-cr-50-01-e20190644.pdf kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753&tlng=en kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 50 2020 1
language	English Portuguese
source	In Ciência Rural 50(2020), 1 volume:50 year:2020 number:1
sourceStr	In Ciência Rural 50(2020), 1 volume:50 year:2020 number:1
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	whey dairy industry nutritional value Spondias dulcis. Agriculture S Agriculture (General)
isfreeaccess_bool	true
container_title	Ciência Rural
authorswithroles_txt_mv	Handray Fernandes de Souza @@aut@@ Lara Aguiar Borges @@aut@@ João Pedro Antunes Lopes @@aut@@ Bruna Mara Aparecida de Carvalho @@aut@@ Sérgio Henrique Sousa Santos @@aut@@ Anna Christina de Almeida @@aut@@ William James Nogueira Lima @@aut@@ Igor Viana Brandi @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	320649970
id	DOAJ062997432
language_de	englisch portugiesisch
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callnumber-first	S - Agriculture
author	Handray Fernandes de Souza
spellingShingle	Handray Fernandes de Souza misc S1-972 misc whey misc dairy industry misc nutritional value misc Spondias dulcis. misc Agriculture misc S misc Agriculture (General) Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
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topic_title	S1-972 Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp whey dairy industry nutritional value Spondias dulcis
topic	misc S1-972 misc whey misc dairy industry misc nutritional value misc Spondias dulcis. misc Agriculture misc S misc Agriculture (General)
topic_unstemmed	misc S1-972 misc whey misc dairy industry misc nutritional value misc Spondias dulcis. misc Agriculture misc S misc Agriculture (General)
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title	Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
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title_full	Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
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author_browse	Handray Fernandes de Souza Lara Aguiar Borges João Pedro Antunes Lopes Bruna Mara Aparecida de Carvalho Sérgio Henrique Sousa Santos Anna Christina de Almeida William James Nogueira Lima Igor Viana Brandi
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title_sort	elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
callnumber	S1-972
title_auth	Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
abstract	ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.
abstractGer	ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.
abstract_unstemmed	ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.
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title_short	Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp
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Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp

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