Araújo, Daline Fernandes de SouzaWanderley, Alexia Karla da Silva2021-05-082021-09-202021-05-082021-04-22WANDERLEY, Alexia Karla da Silva. Desenvolvimento de bebidas à base de soros de leite bovino, caprino e bubalino destinadas a desportistas. 2021.33f. Trabalho de Conclusão de Curso (Graduação em Nutrição) - Faculdade de Ciências da Saúde do Trairí, Univeridade Federal do Rio Grande do Norte, Santa Cruz, 2021.https://repositorio.ufrn.br/handle/123456789/34727Objectives: to develop drinks based on bovine, goat, and buffalo whey for sportsmen and to evaluate the microbiological, physical-chemical quality, sensory acceptance, and purchase intention. Casuistry and Methods: three beverage formulations were developed using whey, sucrose, and passion fruit. The samples were subjected to microbiological, physical-chemical analysis (pH, acidity), proximate composition (ash, moisture, total solids, fats, proteins, and carbohydrates), caloric value, and sodium content, in addition to sensory analysis, through the evaluation acceptance and purchase intention by sportsmen. The results were subjected to analysis of variance, followed by Tukey's post-test with a significance level of 5%. Results: the drinks were suitable for human consumption. All drinks had a low pH (3.37-3.77), being classified as acidic. In addition, they had a significant amount of carbohydrates (16-18%) and moisture content (80-82%) and sodium (11-19 mg) sufficient to contribute to the athlete's hydration. As for sensory analysis, the three formulations showed an acceptability index greater than 70%, with the except of the taste of the goat drink (IA = 64%). It was found that the whey and buffalo drinks had higher scores for purchase intention, that is, the tasters would certainly buy such drinks. Conclusion: the whey proved to be great ingredients in the preparation of dairy beverages for sportsmen, reaching many consumers, contributing to the processing of industrial waste and reducing the pollution caused by disposal.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/AceitaçãoAnálise de alimentosAnálise sensorialBebida lácteabachelorThesis