Evaluation of the chemical, physical and microbiological characteristics of an enriched dairy beverage

Abstract

In Colombia, the consumption of calcium-rich foods is deficient, according to the National Institute of Nutrition (ENSIN 2005), affecting the intake of essential nutrients such as calcium and proteins. This arose the need to develop a calcium-enriched dairy beverage that provides basic nutrients such as proteins, fats, and carbohydrates, based on lactose-free, semi-skimmed milk, which would contribute to reducing disease. Chemical, physical, and microbiological analyses were performed on the beverage. Three samples of the product were taken hygienically from each production batch to identify the final characteristics; each sample was analyzed in triplicate, for a total of 18 samples analyzed per test. Finally, statistical analysis of dispersion, standard deviation, and p-value were performed to determine significant differences in the sample results. The analyses reported that the beverage provides 12.43% protein, 10.13% fat, 60.86% carbohydrates, 4.86% fiber, 4997.22 mg of calcium, 5998 IU of vitamin D, 385 kilocalories, 13.84% ash, pH 6.6, and acidity 1.11%. The product tested negative for rancidity and had a solubility of 0.4 g per 100 ml of water at room temperature. The beverage's color was classified as light yellow. The microbiological results were within the parameters established by Decree 616 of 2006, and it was considered suitable for human consumption. It was concluded that the beverage provides 100% of the recommended daily intake of calcium and vitamin D and 6.7% of the daily energy needs for the study population.