Desenvolvimento de iogurte caprino funcional sabor goiaba.

Abstract

Currently, much of the population is interested in foods that may bring some benefit to health. Goat's milk is notable for presenting important for human nutrition elements like nitrogen and organic matter; casein and albumin; unsaturated fat; minerals and vitamins and the presence of lactic ferments, which have properties favorable to digestion. Among the several products that can be obtained from goat milk, yogurt stands out, whose image is associated with a healthy and nutritious food. Because of the importance of functional foods for human health, have been highlighted as food supplements, which may exert beneficial effects on the intestinal microbiota. As main dietary supplements have become probiotics and prebiotics. This work aimed to prepare and characterize the quality aspects of the functional yogurt goat guava flavor. Four different samples were prepared goat yogurt, quote: T1 (conventional yogurt - control), containing conventional starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; T2 (probiotic yoghurt) containing the probiotic microorganism Lactobacillus acidophilus (AT-5) in addition to the starter culture; T3 (probiotic yoghurt), comprising the prebiotic oligofructose, and T4, plus the starter culture containing the probiotic and prebiotic members (symbiotic yogurt). It was found that all formulations of yogurt showed levels of acidity and proteins that met the law to fermented milks. Concomitant noted above, the samples containing added probiotic cultures of L. acidophilus presented above the minimum recommended in the literature and Brazilian to promote beneficial physiological effects on human health legislation, featuring the product as a probiotic. Regarding acceptability all products have been well accepted, especially symbiotic yogurt, which was touted as the most preferred and as option purchase, if it were sold. In general, the results demonstrate that the different possible formulations of functional yogurt goat developed in this study are excellent vehicles for the incorporation of probiotic micro-organisms with great organoleptic and nutritional quality.