Original scientific paper

https://doi.org/10.15567/mljekarstvo.2018.0103

Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei

Áurea Marcela de Souza Pereira ; Universidade Estadual da Paraíba, Programa de Pós-Graduação em Ciências Farmacêuticas, 58109-753, Campina Grande, Brazil
Girlênia dos Santos Silva ; Universidade Estadual da Paraíba, Centro de Ciências e Tecnologia, Departamento de Química, 58109-790, Campina Grande, Brazil
Renata Duarte Almeida ; Universidade Federal de Campina Grande, Unidade Acadêmica de Engenharia de Alimentos, 58429-900, Campina Grande, Brazil
Hévila Oliveira Salles ; Empresa Brasileira de Pesquisa Agropecuária, Embrapa Caprinos e Ovinos, 62010-970, Sobral, Brazil
Karina Maria Olbrich dos Santos ; Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria de Alimentos, 23020-470, Rio de Janeiro, Brazil
Eliane Rolim Florentino ; Universidade Estadual da Paraíba, Centro de Ciências e Tecnologia, Departamento de Química, 58109-790, Campina Grande, Brazil
Flávia Carolina Alonso Buriti ; Universidade Estadual da Paraíba, Centro de Ciências Biológicas e da Saúde, Departamento de Farmácia, 58429-600, Campina Grande, Brazil

Abstract

The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05).

Keywords

acidification, by-product upgrading; goat dairy beverages; Lactobacilli adjunct cultures; storage stability

Hrčak ID:

192296

URI

https://hrcak.srce.hr/192296

Publication date:

10.1.2018.

Article data in other languages: croatian

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