Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu
DOI:
https://doi.org/10.14295/2238-6416.v70i2.393Keywords:
Sensory acceptance, ascorbic acid, cheese whey.Abstract
This research aimed to develop and evaluate the acceptance and intention to purchase two dairy beverages formulations prepared with fermented umbus, goat serum and goat milk in order to add greater economic value to the three raw materials. The treatments consisted of the variation in serum concentrations goat (28,5% and 44%) and goat milk (44% and 28,5%), respectively. The pulp has previously been analyzed and showed 15,21mg/100g of ascorbic acid. The fermented dairy beverages showed microbiological characteristics within the established by the legislation. It was found that there was no significant difference (p > 0,05) for color attributes, flavor and consistency of both, however, the flavor attributes and global acceptance have been significantly affected. The formulation with 28,5% of goat serum and 44% goat milk had the best average from 10 days, and acceptances up to 25 days of storage.
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