Whey beverage fermented with addition of wheat bran and guava pulp (Psidium guava L.)

Abstract

The whey is a co-product of the cheese industry that has a high nutritional value and its high lactose content makes it a fundamental raw material in the production of fermented milk beverages. The main objective of the present research was to develop a fermented whey beverage with L. acidophilus and L. casei, with the addition of wheat bran and guava pulp, with good acceptability and stability. In order to optimize the beverage, was used a mixture design with the independent variables: doses of whey (78,5 to 84,5 %), guava pulp (5 to10%) and wheat bran (0,5 to 1,5 %) and dependent variables acceptability and stability. The better formulation was: 79,36 % of whey, 10 % guava pulp and 0,61% wheat bran. The potential consuming qualified the beverage as I like it and the trained judges defined descriptors and characterized the beverage as a liquid with typical guava smell and color, lightly sweet and viscose, minimum salted flavor and acid remembering yogurt, acceptable stability, presence of lumps due to wheat bran without cereal flavor at all. The energetic value of the beverage was 211, 46 kj/100g.