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Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

Published online by Cambridge University Press:  13 May 2020

Carla Salete Jadão Alves ,
Simone Andreoti Mendes Floriano ,
Verônica Parassen Voltarelli ,
Christiane Maciel Vasconcellos Barros de Rensis ,
Tatiana Colombo Pimentel ,
Giselle Nobre Costa  and
Priscila Cristina Bizam Vianna
Carla Salete Jadão Alves
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Simone Andreoti Mendes Floriano
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Verônica Parassen Voltarelli
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Christiane Maciel Vasconcellos Barros de Rensis
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Tatiana Colombo Pimentel
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil Instituto Federal do Paraná, Campus Paranavaí, Rua José Felipe Tequinha, 1400, CEP 87703-536, Paranavaí/PR, Brazil
Giselle Nobre Costa
Affiliation:
Universidade Pitágoras Unopar, Mestrado em Ciência e Tecnologia de Leite e Derivados, Av. Paris n. 675, CEP 86041-140, Londrina/PR, Brazil
Priscila Cristina Bizam Vianna*
Affiliation:
Universidade Federal do Triângulo Mineiro, Instituto de Ciências Tecnológicas e Exatas, Departamento de Engenharia de Alimentos, Av. Dr Randolfo Borges Junior n. 1400, CEP 38064-200, Uberaba/MG, Brazil
*
Author for correspondence: Priscila Cristina Bizam Vianna, Email: [email protected]
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Abstract

This research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

Keywords

Carbonated beveragesdairy drinkL. caseiprobiotics
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 255 - 258
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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