Bebida láctea fermentada formulada com Camellia sinensis

Abstract

The aim of this research was to characterize fermented milk drink formulated with Camellia sinensis. An infusion was prepared of chopped and dehydrated C. sinensis leaves in whey (1 % w/v), which was added in the proportions of 10, 20, 30 and 40%. The control consisted of sweetened fermented milk. Dry matter, moisture, ash, protein, fat, sodium, titratable acidity, lactic acid bacteria count, total antioxidant activity and viscosity were analyzed at the initial time of production and after 15 and 30 days of storage. The chromatographic determination of volatile compounds and also the acceptance and purchase intent testing were performed at the initial time of production. Dry matter content, moisture, ash and the total count of lactic acid bacteria were not affected by the amount of the infusion of C. sinensis that was added. The content of protein, fat and sodium reduced when the percentage of infusion was increased. A reduction in viscosity and increased total antioxidant activity occurred when there was an increase in the amount of infusion added. The formulation of fermented milk drink with 30 % infusion of C. sinensis was most successful in terms of acceptability and intention to purchase. The use of infusion of C. sinensis did not de-characterize the profile of volatiles typical of fermented dairy beverages. It is assumed that linalool was mainly responsible for giving the flavor and aroma of C. sinensis to the product.