Elaboração de bebida fermentada à base de soro lácteo
Presently, the consumer market has been showing an increasing interest in consuming foods that offer, besides the basic characteristics, properties that promote the well-being and health, specifically in the dairy area, as is the case of probiotic fermented milks. This is one reason for conducting r...
| Principais autores: | Dahmer, Jocimara, Siebeneichler, Luiza |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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http://repositorio.utfpr.edu.br/jspui/handle/1/13315 |
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riut-1-133152020-11-16T14:32:23Z Elaboração de bebida fermentada à base de soro lácteo Dahmer, Jocimara Siebeneichler, Luiza Brandão, William Arthur Philip Louis Naidoo Terroso de Mendonça Soro do leite Probióticos Whey of milk Probiotics Tecnologia em Alimentos Presently, the consumer market has been showing an increasing interest in consuming foods that offer, besides the basic characteristics, properties that promote the well-being and health, specifically in the dairy area, as is the case of probiotic fermented milks. This is one reason for conducting research and development of a differentiated product such as fermented drink whey-based. In this study, five different formulations were made, where each one has varied the percentage of starch for different viscosities. The different formulations, after development, were submitted to microbiological quality and sensory analysis, and during the storage period (0, 7, 14, 21 and 28 days), the pH, acidity and the counting of microorganisms’ analysis were performed. The performed microbiological quality analyses were: total coliform, coliform at 45°C and counting of yeasts and molds. For the sensory analysis were used the hedonic scale of nine points, to verify the acceptability of the product with attributes, which also was evaluated for acceptability of treatment, and the attitude scale to evaluate the customers behaviors about the frequency with which would be willing to consume the product. The pH and acidity, during the storage time, presented a perceptible variation in treatments 1, 2, 3 and 5 at the 14th day 4 and only at 21st day in treatment 4. On counts of probiotic microorganisms only treatment 2 cannot be considered a probiotic food until the end of storage time, because presented at the 14th day a concentration less than 106 UFC g-1. The other treatments presented concentrations greater than 106 UFC g-1 at the 28th day of storage. In relation to the microbiological quality analysis, all treatments had presented inside the allowable limit by the legislation for fermented milks (Brasil, 2007). About the acceptability of the formulations, just the treatment 3 presented, in all attributes, values equal to or above 70% considered satisfactory, and may be well accepted in the market. Thus, this new product must be improved and can be introduced into the consumer market, because it can be considered a low cost innovative product. Atualmente, o mercado consumidor vem demonstrando um aumento no interesse em consumir alimentos que apresentam, além das características básicas, propriedades que promovam o bem-estar e saúde, especificamente na área de laticínios, como é o caso dos leites fermentados probióticos. Este é o motivo para a realização da pesquisa e do desenvolvimento de um produto diferenciado como a bebida fermentada à base de soro lácteo. Foram realizadas cinco formulações diferentes, variando a percentagem de amido para obter diferentes viscosidades. As diferentes formulações, após o desenvolvimento, foram submetidas às análises microbiológicas de qualidade e a análise sensorial, e durante o período de armazenamento (0, 7, 14, 21 e 28 dias), foram realizadas as análises de pH, acidez e contagem de microrganismos probióticos. As análises microbiológicas de qualidade realizadas foram coliformes totais, coliformes a 45ºC e contagem de bolores e leveduras. Para a análise sensorial foram utilizadas a escala hedônica de nove pontos, para verificar a aceitabilidade do produto através dos atributos, onde também foi avaliado o índice de aceitabilidade dos tratamento, e a escala de atitude para avaliar as atitudes dos consumidores em relação a frequência em que estaria disposto a consumir o produto. O pH e a acidez, durante o tempo de armazenamento, apresentaram variações perceptíveis nos tratamentos 1, 2, 3 e 5 no 14° dia e o tratamento 4 apenas no 21°. Na contagem de microrganismos probióticos todos os tratamentos podem ser considerados um alimento probiótico no início do armazenamento, pois apresentaram concentração maior que 106 UFC g-1 e os tratamentos 1, 3 e 5 no 28° dia ainda podem ser considerados probióticos. Em relação às análises microbiológicas de qualidade todos os tratamentos apresentaram dentro do limite permitido pela legislação vigente para leites fermentados (Brasil, 2007). Quanto à aceitabilidade das formulações, apenas o tratamento 3 apresentou em todos os atributos valores igual ou acima de 70% considerando satisfatório, podendo ser bem aceito no mercado consumidor. Sendo assim, este novo produto deve ser aprimorado e pode ser acrescentado no mercado consumidor, pois pode ser considerado um produto inovador de baixo custo. 2020-11-16T14:32:23Z 2020-11-16T14:32:23Z 2011-06-16 bachelorThesis DAHMER, Jocimara; SIEBENEICHLER, Luiza. Elaboração de bebida fermentada à base de soro lácteo. 2011, 56 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Medianeira, 2011. http://repositorio.utfpr.edu.br/jspui/handle/1/13315 por application/pdf Universidade Tecnológica Federal do Paraná Medianeira |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Soro do leite Probióticos Whey of milk Probiotics Tecnologia em Alimentos |
| spellingShingle |
Soro do leite Probióticos Whey of milk Probiotics Tecnologia em Alimentos Dahmer, Jocimara Siebeneichler, Luiza Elaboração de bebida fermentada à base de soro lácteo |
| description |
Presently, the consumer market has been showing an increasing interest in consuming foods that offer, besides the basic characteristics, properties that promote the well-being and health, specifically in the dairy area, as is the case of probiotic fermented milks. This is one reason for conducting research and development of a differentiated product such as fermented drink whey-based. In this study, five different formulations were made, where each one has varied the percentage of starch for different viscosities. The different formulations, after development, were submitted to microbiological quality and sensory analysis, and during the storage period (0, 7, 14, 21 and 28 days), the pH, acidity and the counting of microorganisms’ analysis were performed. The performed microbiological quality analyses were: total coliform, coliform at 45°C and counting of yeasts and molds. For the sensory analysis were used the hedonic scale of nine points, to verify the acceptability of the product with attributes, which also was evaluated for acceptability of treatment, and the attitude scale to evaluate the customers behaviors about the frequency with which would be willing to consume the product. The pH and acidity, during the storage time, presented a perceptible variation in treatments 1, 2, 3 and 5 at the 14th day 4 and only at 21st day in treatment 4. On counts of probiotic microorganisms only treatment 2 cannot be considered a probiotic food until the end of storage time, because presented at the 14th day a concentration less than 106 UFC g-1. The other treatments presented concentrations greater than 106 UFC g-1 at the 28th day of storage. In relation to the microbiological quality analysis, all treatments had presented inside the allowable limit by the legislation for fermented milks (Brasil, 2007). About the acceptability of the formulations, just the treatment 3 presented, in all attributes, values equal to or above 70% considered satisfactory, and may be well accepted in the market. Thus, this new product must be improved and can be introduced into the consumer market, because it can be considered a low cost innovative product. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Dahmer, Jocimara Siebeneichler, Luiza |
| author_sort |
Dahmer, Jocimara |
| title |
Elaboração de bebida fermentada à base de soro lácteo |
| title_short |
Elaboração de bebida fermentada à base de soro lácteo |
| title_full |
Elaboração de bebida fermentada à base de soro lácteo |
| title_fullStr |
Elaboração de bebida fermentada à base de soro lácteo |
| title_full_unstemmed |
Elaboração de bebida fermentada à base de soro lácteo |
| title_sort |
elaboração de bebida fermentada à base de soro lácteo |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
DAHMER, Jocimara; SIEBENEICHLER, Luiza. Elaboração de bebida fermentada à base de soro lácteo. 2011, 56 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Medianeira, 2011. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/13315 |
| _version_ |
1805297556297613312 |
| score |
10,814766 |