Enriquecimento de néctar de guabiroba (campomanesia Xanthocarpa berg ) com soro do leite: efeito nas características físicas, químicas e sensoriais

Abstract

Food enrichment with industrial wastes of high nutritional value is an alternative to meet the demand of the world population for healthy and differentiated products. Whey stands out as a byproduct with interesting characteristics for this application. Likewise, the processing of native fruits so far little known may collaborate with nutrients availability in a differentiated way, besides valuing production and creating jobs and income for small farmers. In this context, the present study aimed to evaluate the effect of the addition of whey on the physicochemical, microbiological, and sensory characteristics of guabiroba (Campomanesia Xantocarpa) nectar. Four formulations of guabiroba nectar containing whey in different proportions (100:0, 80:20, 70:30, and 60:40) were characterized for pH, titratable acidity, moisture content, ash, fat, fiber, soluble solids, color, microbiological analysis, and sensory profile. The sensory evaluation showed that all samples were well accepted by consumers. With respect to the physicochemical characteristics, the addition of whey increased the mineral content, pH and moisture of the samples. In contrast, lower fiber contents were observed due to dilution of the nectars. The microbiological results were within the standards required by law. In general, the addition of whey to guabiroba nectar proved to be an interesting alternative to enrichment and diversification of the product.