Desenvolvimento de iogurte e sobremesa láctea fermentada adicionados de doce de cajú.

Abstract

Cashew pseudofruit has a fleshy, juicy structure and is rich in nutrients. The dairy industry is quite profitable, growing continuously with products like yogurts and desserts. The present study aimed to develop and evaluate fermented milk and yogurt dessert added with cashew nuts. The sweet was prepared in proportion to reach 40 º Brix. The yogurt and fermented dairy dessert were evaluated for pH, acidity, total protein, fat, total solid and ash content after one day of manufacture. Post-acidification was evaluated during 35 days of refrigerated storage. The acceptance and purchase intention test was performed after 14 days of refrigerated storage. The results of the physico-chemical characteristics, post-acidification and sensory evaluation were analyzed by Analysis of Variance and Tukey test (p <0.05) or regression. The products met the physico-chemical parameters required by the legislation. In post-acidification, the pH of the products decreased over time and the acidity of the yogurt was higher than the fermented milk dessert and the acidity on average 0.12% of lactic acid during the 35 days of storage. The yogurt presented a greater acceptance and intention to purchase than the fermented dairy dessert. The manufacture of the products becomes viable from the economic point of view, physicochemical and sensorial.