EVALUATION OF THE NUTRITIONAL CHARACTERISTICS OF A FERMENTED MILK DRINK WITH WHEY AND SWEET POTATO FLOUR ipomoea batatas.

• DOI: https://doi.org/10.22533/at.ed.973562507017

• Palavras-chave: milk drinks, sweet potato, amino acids.

• Keywords: milk drinks, sweet potato, amino acids.

• Abstract:

  Introduction. Sweet potatoes are a food that provides countless nutrients suitable for meeting basic vitamin and other compound requirements, whose contribution has allowed for the development and enrichment of food products. However, there are no products on the market aimed at the meat or dairy industry and their contribution to nutrient intake requirements is unknown. The objective of this study was to evaluate the nutritional characteristics of a fermented milk drink made from whey and sweet potato flour (Ipomoea batatas). Method. The evaluation was carried out taking into account the following: 1. Sensory evaluation of three trials, which were: 1 (treatment A), a mixture of milk and whey (80:20), with the addition of 3% sweet potato flour. 2. (treatment B), milk and whey (40:60), with the addition of 5% HB. 3 (treatment C) milk and whey (30:70), with the addition of 7% HB. Efficacy tests were carried out and the treatment whose results allowed the identification of nutritional components from the essential amino acids present was identified by high-performance liquid chromatography (HPLC). Likewise, the centesimal composition of the product was expressed in terms of protein, fat, calcium, iron, phosphorus, and carbohydrate content. Results. The standardized product shows the presence of essential and non-essential amino acids, showing better results than the target in essential amino acids such as methionine (720.22 mg/100g), phenylalanine (795.15 mg/100g), leucine (3265.75 mg/100g); and non-essential amino acids such as aspartic acid (2711.11 mg/100g). Conclusion. A fermented milk drink was obtained, whose sensory acceptance of the factors under study presented the best combination in T1 (80% milk, 20% whey, and 3% sweet potato flour). The concentration of amino acids present is reflected, whose distribution shows an increase in essential and non-essential amino acids, as well as a contribution of macronutrients such as calcium and phosphorus.