Elaboração de blends de iogurte de leite de cabra com geleia da casca do fruto do mandacaru (Cereus jamacaru P.DC.).

Abstract

To the consumption of goat milk is one of the alternatives in the form of yogurt, added or not with fruit pieces in order to increase the nutritional quality and sensory characteristics of the food. The fruit of mandacaru is native to semi-arid northeast, has reddish color with white pulp equipped with many seeds. The objective was to develop and evaluate the microbiological, physical-chemical and sensory goat yogurt blends with jelly mandacaru the bark of the fruit in different concentrations. It was divided into two stages: preparation of yoghurt, jelly followed by the drafting of mandacaru fruit peel with different sugar concentrations (30%, 40% and 50%). The prepared product (yogurt, and jelly) were characterized for microbiological analyzes the parameters of coliforms at 35°C and 45°C MPN / g, coagulase positive Staphylococcus (CFU/g), Total count of aerobic bacteria mesophile (CFU/g ), Yeast and Molds (CFU/g) and the presence of Salmonella sp/25g, according to Silva (2010). The physicochemical analyzes were determined as moisture, ash content, protein, pH, total soluble solids, titratable acidity, fat, vitamin C content, total solids and degreased as IAL (2008). Sensory tests were conducted with a group of 80 untrained, aged between 13-53 years. Hedonic scales were used from 9 to affective test and a 5-point scale to purchase intent. The experimental design was completely randomized and the means were compared by Tukey test. All samples (yogurt and jam) are in accordance with the current legislation for both microbiological and physico-chemical parameters, making them fit for consumption with no risk to consumer health. Sensory Products showed good acceptance by the tasters. Showing that the addition of the jelly from the bark of mandacaru to goat's milk yogurt can be a great alternative to enrichment of it making it more attractive to the consumer as well as enhancing the fruits produced in the Paraíba hinterland.