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Development of milk drink with whey fermented and acceptability by children and adolescents
- Source :
- J Food Sci Technol
- Publication Year :
- 2021
- Publisher :
- Springer Science and Business Media LLC, 2021.
-
Abstract
- Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was to develop a fermented drink, replacing milk to whey, added of mangaba pulp and iron, to improve the nutritional quality of products. Two formulations were developed with a difference in ratio milk and whey. The pH, acidity, nutritional label, microbiology and sensorial assay with target public (children and adolescents) of formulations were evaluated. Highlights the contribution of protein, calcium and iron to daily value of intake recommended of formulations, 8.4%, 15.2% and 44.3%, respectively. The microbiological parameters founded shows that the formulations were developed according to good manufacture practice. The formulation and age showed significant effect in acceptability of judges, but gender did not effect. The increase of whey concentration in formulation improved the acceptability, ranking to 91.5% to children and 73.6% to adolescents. The developed formulations are a great option to novel food products, given the high acceptance of the fermented milk drink by potential consumers and nutritional aport.
- Subjects :
- 0303 health sciences
Brain development
030309 nutrition & dietetics
business.industry
Short Communication
food and beverages
Novel food
04 agricultural and veterinary sciences
Nutritional quality
medicine.disease
040401 food science
Learning delay
03 medical and health sciences
Malnutrition
0404 agricultural biotechnology
medicine
Fermentation
Food science
business
Food Science
School feeding
Subjects
Details
- ISSN :
- 09758402 and 00221155
- Volume :
- 58
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science and Technology
- Accession number :
- edsair.doi.dedup.....43a18cdc6f73b8b2d0d3cc2881c09f0e