Desenvolvimento e caracterização de iogurte caprino prebiótico adicionado de geleia de polpa de fruto de mandacaru(Cereus jamacaru) e maracujazeiro amarelo (Passiflora edulis Sims)

Abstract

Goat farming is one of the fastest growing breeding practices in Brazil, due to its importance for the smallholder that employs family labor. Goat's milk has a high nutritional value, being distinguished by its content of minerals such as calcium, phosphorus, potassium and magnesium, higher than cow's milk. In addition to its nutritional value, goat milk has some characteristics, such as higher digestibility and lower allergenicity. Yogurt is considered a good source of protein, calcium, riboflavin and vitamin B12, which has beneficial effects for humans. In view of the above, the objective of this study was to elaborate a prebiotic goat yogurt, added with passionfruit jelly (Passiflora edulis), and mandacaru pulp (Cereus jamacaru) and to evaluate the sensory parameters. For this, 2 formulations of goat yoghurts were developed: IC (Goat Control Yogurt), added to the starter culture Streptococcus salivarius subsp. thermophillus and Lactobacillus delbrueckii subsp. Bulgaricus and IPREB (Prebiotic Goat Yogurt) added prebiotic oligofructose fiber (FOS), plus starter culture, all yogurts added with 15% jelly. Yogurt processing was performed in triplicates and analyzed at times 1, 7, 14, 21 and 28 days of refrigerated storage (4 ± 1 ° C) for the sensorial and microbiological analyzes. It can be observed from the results found that there was no statistical difference (p> 0.05) between the formulations, regarding the appearance, color, aroma, taste, consistency and overall evaluation attributes. In general, it can be observed that all sensory parameters, formulations were well accepted, since the scores ranged from the "moderately liked" hedonic terms (note = 7) to "liked very much" (note = 8). It can also be verified that the elaborated products presented microbiological stability. With this, it is noticed that the development of the prebiotic goat yogurt added with mandacaru jelly and passion fruit has great potential of commercialization, adding in the same product functional and sensorial attractive characteristics.