Development of low-protein dairy beverages and fruit pulps

Abstract

The aim of the research was to develop and evaluate the formulation of a low protein flavored milk drink from cottage cheese whey, sugar and guava pulp and another beverage with addition of mango pulp, presenting good hygienic quality and stability, with adequate compositional, sensory characteristics. So from a whey - sugar formulation three levels of guava pulp and three of mango pulp were tested. The products were evaluated by seven trained tasters applying an ordering test. Once the pulp levels were defined, the drinks were characterized in their compositional, sensory, and microbiological indicators. In order to establish the sensory characteristics, a descriptive test was used. The best formulations presented good stability, compositional and sensory quality. The microbiological indicators of the product met the established specifications, guaranteeing its adequate hygienic quality. The products were described as: drinks of color, smell and taste typical to the pulp used, moderate sweetness, minimum salty and slightly acid flavor, with good homogeneity and low viscosity.