Desenvolvimento, caracterização físico- quimica, avaliação sensorial e microbiológica de néctar de goiaba (Psidium guajava, L.) adicionado de soro de leite bovino

Abstract

Despite its nutritional value, by the presence of proteins of high biological value, B vitamins, fat-soluble vitamins and several minerals whey is still seen as a waste byproduct and not as able to represent a resource for dairy products. The whey enrichment in foods provides a number of advantages, since it may enhance the sensory attributes, provide stability, improve the nutritional value and adding the formulated bioactive compounds products. Even with such a potential, about half of the whey produced in Brazil is discarded, in many cases, directly into the environment, making it a potent pollutant source due to its high biochemical oxygen demand. The current environmental concerns and the high cost to treat it in wastewater treatment plants are determining factors in the need to seek alternative forms for its use. The whey associated with fruit nectar emerges as another possibility for new formulations and nutritional enrichment of products in the food industry. Aiming to support alternatives to its use and add nutritional value to the formulated product, this study aimed at evaluating the addition of fresh bovine whey and in reconstituted powder as a diluent in guava nectar (Psidium guajava L) through its formulation, chemical and physico-chemical characteristics and sensory tests. After microbiological analysis, the samples were subjected to sensory evaluation of the overall impression attributes, flavour, taste and odour, using 9-point hedonic scale. As for the consumer / acquisition potential was applied the attitude scale (FACT), which resulted in acceptance rates ≥ 70%, which corresponds to the positive acceptance of the product. The data were submitted to ANOVA and Tukey test at a significance of 5%. Microbiological and physico-chemical testing resulted in compliance with current legislation, and the test in High Performance Liquid Chromatography showed to be adequate for the study of identification and quantification of the major proteins; α-lactalbumin and β-lactoglobulin in fractions in whey and nectars with whey. The addition of whey guava nectars helped improve their sensory attributes without compromising the quality and identity of reference.