Dados do Trabalho

Título

Exploring sustainable dairy drink formulations using passion fruit peel flour and whey as co-products

Introdução

The generation of agro-industrial residues during food processing necessitates exploring alternatives to fully utilize these byproducts. This includes developing products that incorporate agro-industrial residues, such as fruit peels or whey, into their composition. This study aimed to develop and assess the physicochemical characteristics and composition of various milk drink formulations containing passion fruit peel flour and whey.

Material e Métodos

Passion fruit peel flour was obtained by drying at 60°C followed by milling, while whey was obtained from the processing of Minas Frescal cheese. Dairy beverage formulations were created using a central composite rotational (DCCR) design, with the percentage of peel flour ranging from 1% to 10% and whey from 39% to 48%. Fermentation was conducted using a thermophilic culture (Streptococcus thermophilus and Lactobacillus bulgaricus) at 42°C. Physicochemical characteristics, texture profile (TPA), and sensory acceptance of the dairy drinks were evaluated.

Resultados e Discussão

All formulations met the minimum protein content requirement of dairy origin (1.7%) and the minimum dairy fat content (2%) as specified by legislation. Only one formulation failed to meet the minimum requirement for nutritional claims regarding dietary fiber content. While the texture of dairy drinks should be liquid with varying degrees of viscosity, formulations with 5% or more fiber did not meet this criterion, presenting a pasty consistency likely due to the thickening action of passion fruit peel flour fibers. Formulations with fiber content between 1.5% and 3.5% were preferred in sensory analysis.

Conclusão

Formulations incorporating 2.3% to 3.9% passion fruit peel flour were the most sensorially accepted. The optimized formulation from this study included 2.3% passion fruit peel flour and 1.5% dietary fiber content. Therefore, utilizing passion fruit peel flour as an agro-industrial co-product presents a sustainable alternative for zero-waste processing.