Dados do Trabalho

Título

BUTTERMILK-BASED HYDOELECTRIC BEVERAGE WITH ADDED HIBISCUS WITH STRAWBERRY EXTRACT

Introdução

Buttermilk is a coproduct of butter manufacturing and has components with functional properties, such as phospholipids and lipoproteins, which makes it an interesting ingredient for the food industry. However, buttermilk is often treated as waste, generating treatment costs, and limiting its use as an ingredient and source of nutrients. In this context, the objective of this study was to develop a hydroelectrolyte replenishing beverage based on buttermilk, added with hibiscus and strawberry powder extracts.

Material e Métodos

The ingredients used were deionized water, buttermilk, sucrose (4.0%), maltodextrin (2.2%), hibiscus with strawberry extract (2.0%), sodium citrate (0.02%), potassium chloride (0.07%), citric acid (0.07%), and sodium chloride (0.046%). The proportions of water to buttermilk were as follows: F1 (100:0), F2 (95:5), F3 (85:15), F4 (75:25), and F5 (50:50). The beverages were characterized in terms of protein, fat, ash, carbohydrate, moisture contents, pH, osmolality, and sodium content.

Resultados e Discussão

The contents (% w/w) of protein, fat, ash, and carbohydrate, and the pH increased with the increasing concentration of buttermilk, ranging from 0.02 to 0.87; 0.00 to 0.40; 0.14 to 0.33; 8.23 to 9.37, and 2.96 to 4.56; respectively. Moisture content ranged from 91.5 for F1 and F2 to 89.0 for F5. Osmolality ranged from 218.14 for F1 to 300.37 (mOsM/kg) for F5.

Conclusão

Only F5 can be classified as an isotonic drink, having an osmolality between 270 and 330 mOsM/kg according to RDC No. 18, 2010. Other formulations can be classified as “hypotonic”, presenting an osmolality below 270 mOsM/Kg of water. The sodium content was 250.00; 260.00; 370.00; 470.00; and 630.00 mg/L for F1, F2, F3, F4, and F5, respectively. Thus, buttermilk can be a promising ingredient for the formulation of hydoelectric beverages, commonly used by individuals who practice physical activity, as it contributes to the replacement of water and mineral salts. Additionally, the appeal for sustainability and healthiness can attract the interest of consumers more concerned about health, waste, and the environment.