Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu
<p>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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2015-09-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | http://www.revistadoilct.com.br/rilct/article/view/393 |
| _version_ | 1818938870255845376 |
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| author | Nkarthe Guerra Araújo Fabrizio Fonseca Barbosa |
| author_facet | Nkarthe Guerra Araújo Fabrizio Fonseca Barbosa |
| author_sort | Nkarthe Guerra Araújo |
| collection | DOAJ |
| description | <p>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.</p> |
| first_indexed | 2024-12-20T06:14:43Z |
| format | Article |
| id | doaj.art-21fccb944d5e48788dbf81777eaf9aee |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-20T06:14:43Z |
| publishDate | 2015-09-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-21fccb944d5e48788dbf81777eaf9aee2022-12-21T19:50:34ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162015-09-01702859210.14295/2238-6416.v70i2.393319Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbuNkarthe Guerra Araújo0Fabrizio Fonseca Barbosa1Universidade Federal da ParaíbaProfessor-Universidade Federal de Pelotas/UFPEL<p>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.</p>http://www.revistadoilct.com.br/rilct/article/view/393Aceitação sensorialácido ascórbicosoro de queijo. |
| spellingShingle | Nkarthe Guerra Araújo Fabrizio Fonseca Barbosa Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu Revista do Instituto de Latícinios Cândido Tostes Aceitação sensorial ácido ascórbico soro de queijo. |
| title | Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| title_full | Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| title_fullStr | Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| title_full_unstemmed | Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| title_short | Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| title_sort | milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu |
| topic | Aceitação sensorial ácido ascórbico soro de queijo. |
| url | http://www.revistadoilct.com.br/rilct/article/view/393 |
| work_keys_str_mv | AT nkartheguerraaraujo milkdrinkwithgoatmilkandgoatserumisalternativeforexploitationofpulpumbu AT fabriziofonsecabarbosa milkdrinkwithgoatmilkandgoatserumisalternativeforexploitationofpulpumbu |