Stability of a dairy-based electrolyte replenishment beverage

• Published in: Ciência e tecnologia de alimentos 2019-12, Vol.39 (4), p.824-829
• Main Authors: VALADÃO, Natali Knorr, SHIMODA, Silmara Yukari, JORY, Jacqueline Costa, FRATASSI, Guilherme Cangemi, PETRUS, Rodrigo Rodrigues
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.09018

Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of the product. Hedonic scale tests were performed to estimate the beverage´s shelf life. Average scores greater than 5 (in a 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for evaluating the overall acceptance of the product. The pH values, titratable acidity and soluble solids were determined at the beginning and the end of the shelf life study. The pH values ranged from 2.97 to 3.21, titratable acidity from 0.358 to 0.464 g citric acid/100 mL and soluble solids from 6.35 to 6.40 °Brix. All batches achieved the commercial sterility and had their shelf lives limited by the decrease of the sensory acceptability of the beverage, estimated in 100 (B1), 128 (B2) and 153 (B3) days. The milder binomial provided the longer shelf life, compatible with an eventual demand of the consumer market.