Desenvolvimento de uma bebida funcional prebiótica de soro de leite e suco de uva branco

Abstract

Whey is an industrial by-product resulting from cheese production. Whey preserves about 55% of milk compounds, such as proteins, vitamins and minerals. The search for new alternatives for the use and valorization of whey has been growing in recent years. The incorporation of fruit juice to whey provides, in addition to a healthy combination of nutrients, an improvement in the desirable characteristics of the product and consequently to greater acceptability. Associated with the development of functional products, the addition of fructooligosaccharides in beverages has demonstrated that they have the ability to improve the nutritional and functional characteristics of these products. This work aimed to develop five formulations with different proportions of whey and white grape juice and a standard amount of fructooligosaccharides and to evaluate the physicochemical and sensory characteristics, bioactive compounds and storage stability during 60 days of refrigerated storage. The increase in the proportion of grape juice promoted an increase in turbidity, acidity, a* value, antioxidant capacity and phenolic compounds and a reduction in pH, conductivity and L* and b* values. The increase in storage time promoted an increase in turbidity, acidity, L* and b* values and flavonoids and a reduction in electrical conductivity and pH. However, the sensory parameters show that drinks with a higher proportion of juice had better evaluations, especially the drink with 40% whey and 60% grape juice, which had the highest purchase intention and higher acceptability rate. With this work it was demonstrated that it is possible to development of a drink based on whey, white grape juice and fructooligosaccharides with stability of 60 days of storage with minimal changes in physicochemical, microbiological and sensory properties. The product developed in this study can be an alternative for agro-industries aiming at valuing this by-product, as well as by reducing the environmental impacts caused by its inappropriate disposal.