Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Abstract

Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

“…Table 3 shows the values of pH for the fermented dairy beverages during refrigerated storage, varying from 3.69 (trial D) to 4.33 (trial G). Similar results were found by Tonguc et al (2013) in fermented milk and Castro et al (2013b) in probiotic dairy beverage. The pH values suffered several variations during the storage period.…”

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…The score for the peach beverage was 5.4 and that of the strawberry beverage was 6.2, based on a nine-point scale. Castro et al (2013) developed a probiotic whey-based beverage and found that beverages with whey contents greater than 65% resulted in lower sensory acceptance. They explained that greater amounts of whey results in a more astringency beverage, which is a negative factor.…”

Quality of fermented probiotic beverages made from frozen acid whey and milk during refrigerated storage

“…Potwierdza to stwierdzenie Castro i wsp. [5], że zastąpienie mleka serwatką w napojach fermentowanych nie powoduje zmniejszenia przeżywalności bakterii probiotycznych.…”