Bebida láctea fermentada adicionada de Spirulina Platensis como corante natural e suplemento proteico.

Abstract

The whey utilization in fermented milk drinks is one of the most attractive solutions for human consumption, diversifying the market, diminishing the environment impacts and adding value to the products, due to its great functional properties. The fermented milk drinks processing allows the utilization of non-dairy food additives. In order to increase the protein content, the microalgae Spirulina platensis in powder was used as extracts (aqueous and alcoholic). The present study aimed to develop and evaluate fermented milk drinks, using Spirulina platensis as natural die and protein source. The drinks were separated in four treatment: T0 (control), T1 (aqueous extract), T2 (alcoholic extract) and T3 (Spirulina powder), assessed regarding to pH, acidity, total protein content, lipid content, humidity, ashes analysis, carbohydrate content, water activity and color. Microbiological analyses of total and thermotolerant coliforms and Salmonella sp were carried out and for sensory evaluation were developed the acceptance tests, purchase intention and principal component analysis (PCA). The results were analyzed by completely randomized design and Tukey test (p<0,05). The cultured milk drinks were approved for every physical and chemical parameters. The treatments T1, T2 and T3, in which were added Spirulina and its extracts, achieved high protein content, 15.99%, 16.27% e 18.18% respectively, hence they are considered fortified or high protein content products by the regulation. Related to the lipid content, the drinks are classified as completely skimmed, because of their values about 1.5%. The drinks complied with the microbiological parameters required by the regulation, the results obtained in the sensory analysis presented good acceptance for treatments T0, T1 e T2, however T3 was not well accepted, even though it has the highest protein content and was grouped in the hedonic term slightly disliked. Therefore, fermented milk drinks added of Spirulina and its extracts are a viable option for a healthier eating.