Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage

Abstract

The purpose this work was to study the influence of the concentration of milk whey (26, 30, 40, 50 e 54%) and of the modified starch (0,1; 0,2;0,4; 0,6 e 0,7%) on the levels of lactose, total solids and acidity of the no fermented dairy beverages. Were evaluated 11 formulations employing the statistical design central composite rotational to evaluate the influence of the variables. Statistical analysis of results was carried out analysis of variance. Was verified that the whey concentrations evaluated had more significant effect on the levels the lactose, total solids and acidity, and modified starch was less significant.