Bebida fermentada elaborada com soro de queijo e extrato hidrossolúvel de soja.

Abstract

The whey cheese, source of important nutrients required for the human diet, is a by-product of the dairy industry that is often disposed of inappropriately. The conversion of liquid whey to fermented beverages is an attractive option for its use. The use of the water-soluble soy extract (WSE) contributes to the improvement of the nutritional and rheological properties of the fermented beverages. In this context, the present study had as objective to develop and characterize a fermented drink of whey cheese and WSE added of strawberry pulp. Whey cheese and WHE were analyzed for physico-chemical parameters (moisture, ash, protein, lipids, carbohydrates, acidity and pH). The fermented beverage was also analyzed for its physico-chemical composition (moisture, ash, protein, lipids, carbohydrates, acidity, pH and color), technological properties (syneresis, rheology and CRA), microbiological quality and acceptance and purchase intention. Observing the values obtained after analysis of the raw materials, the WSE presented higher values for all the parameters, except for the ash content. The fermented beverage showed values of 87.38% of humidity, 0.22% of ash, 2.40% of proteins, 1.26 of lipids and 8.74% of carbohydrates. It was observed the influence of WSE in the protein content and whey in the carbohydrate content of the beverage. The acidity (0.69%) and pH (3.87) are characteristic of the fermentation process, however it is believed that it was also influenced by the addition of the strawberry pulp. The results obtained after color instrumental analysis (60.64 for L*, 17.12 for a* and 6.32 for b*) characterizing the sample as clear, tending to red coloration. Regarding the susceptibility to syneresis, the drink obtained value of 8.56%, and a CRA of 36.29%. The rheological analysis showed that the fermented beverage presented with a non-Newtonian, pseudoplastic fluid with a shear-tinning behavior during shearing. The fermented beverage presented excellent microbiological quality and for sensorial acceptance test, obtained scores greater than 7 (moderately liked) for the attributes analyzed, presenting an acceptance index of 81.1%. For the purchase intent, most of the tasters assigned grade 4 (possibly buying). Therefore, the fermented beverage made with whey cheese and WSE added strawberry pulp obtained good physical-chemical, technological and sensorial quality, being a viable alternative for the use of whey cheese and an innovation in the market of dairy products and beverages with functional potential.