Physicochemical evaluation of fermented milk drinks flavored with araçá-boi (Eugenia stipitata McVaugh) added with honey from native stingless bees, from the Sateré-Mawé indigenous area, Amazonas, Brazil
DOI:
https://doi.org/10.14295/bjs.v1i3.24Keywords:
Fermented milk, Amazon fruit, Whey, Bee honeyAbstract
The araça-boi (Eugenia stipitata), is a fruit native to the Western Amazon with pleasant flavor that make it interesting for beverage milk. Drinks can be obtained through combination with whey and honey which gives the product excellent nutritional characteristics. This study aimed to evaluate the physical and chemical quality of drinking milk from araçá-boi with different concentrations of honey. To carry out the work were used UHT milk, whey, sugar, fruits of araçá-boi, stingless bee honey originating from the tribe and culture Sateré-Mawé, Amazonas state, Brasil, symbiotic dairy business consisting of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The experiment was divided into two treatments and three replicates, were tested different proportions of sugar and honey (75:25 and 85,5:12,5) as sweeteners and evaluation of pH and acidity as a function of storage time (0, 15 and 30 days of storage). The fermentation was conducted at 42 °C and were monitored every 30 minutes the pH and acidity. The pulp of the fruit, honey and milk beverages were evaluated for moisture, pH, acidity, reducing sugars, total sugars, phenolics and flavonoids. The fermented milk drinks flavored with araçá-boi stingless bee honey in the Amazon showed functional properties derived from the honey, and content of phenolics and flavonoids, besides presenting physico-chemical profile within the legais standards of the MAPA. Therefore, an excellent alternative to use of these raw materials into a functional product.
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Copyright (c) 2022 Patrick Gomes de Souza, Marcia Seixas de Castro, Lilian Pantoja, Roberto Nobuyuki Maeda, Helyde Albuquerque Marinho
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