Resumo

RODRIGUEZ-BASANTES, ADRIANA ISABEL; ABAD-BASANTES, CRISTIAN AUGUSTO; PEREZ-MARTINEZ, AMAURY  e  DIEGUEZ-SANTANA, KAREL. Preparation of a beverage based on whey and pulp of Theobroma grandiflorum. Rev.Bio.Agro [online]. 2020, vol.18, n.2, pp.166-175. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(18)166-175.

The dairy industry generates huge quantities of whey that is frequently discharged as waste. The present work aims to prepare a protein beverage based on whey with different concentrations of the Amazonian fruit pulp from Theobroma grandiflorum (cupuaçu) The physical-chemical characterization of the whey was carried out and three beverage formulations were prepared by varying the percentage of copoazu pulp (10, 20, and 30% w/w). The milk drinks obtained were evaluated in terms of pH, acidity in lactic acid, fats, proteins, count of microorganisms, and sensory acceptance. The three formulations meet the physical, chemical and microbiological requirements established in the whey beverages standard NTE INEN 2609: 2012, and the statistical analysis does not show significant differences between treatments. The sensory evaluation was carried out by an untrained panel and four attributes were considered based on five points of the hedonic scale. The most widely accepted formulation was the 70% whey and 30% cupuaçu drink, and the taste was the highest-scoring factor. Finally, all beverages elaborate have higher protein percentages than the requirements for dairy drinks.

Palavras-chave : Cupuaçu; Sensory evaluation; Protein value; Whey.

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