Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Abstract

The aim of this study was to evaluate the effect of hydrolysate collagen (HC), cheese whey (CW), and açaí pulp (AP) content on the characteristics of probiotic dairy beverages. Higher levels of CW and AP decreased beverage ash and protein content, and increased lipid and carbohydrate content and energy values. HC and AP positively affected the viscosity of the formulations, which exhibited pseudoplastic behavior. In terms of quality parameters, higher levels of CW and AP increased both the syneresis (2.56–5.74%) and sedimentation index values (1.80–1.87%) of the formulations. The beverages presented adequate stability of physicochemical and microbiological parameters during 28 days storage. Formulations containing average levels of CW (22.5%), AP (30%), and HC (1.0%) achieved the best results regarding sensory analysis, with acceptability index values above 70% for most parameters. Practical applications: Demand for probiotic foods is currently increasing due to their potential health benefits. Although the utilization of cheese whey in dairy beverage development is a challenge to the food industry because of the viscosity of the final product, this situation can be improved via the use of selected ingredients. Açaí pulp, hydrolyzed collagen, and cheese whey, when used in the production of probiotic dairy beverages, offer to the market a new functional product of adequate quality and acceptability.