Desenvolvimento e caracterização físico-química sensorial e microbiológica de sorvete tipo Frozen yogurt funcional obtido a partir de leite caprino e adicionado de L. paracasei. .

Abstract

The constant search for a healthy, balanced and diversified diet has driven the food market to develop new technologies in order to satisfy that demand. In this context, the development of functional frozen yogurt obtained from goat milk and added with L. paracasei is a healthy and healthy alternative. sensory pleasing to the consuming public. Based on this perspective, the This study was developed with the aim of developing and characterizing the physicochemical, microbiological and sensory aspects of frozen yogurt ice cream functional goat passion fruit flavor throughout storage. 4 were elaborated ice cream formulations, S 1 (Ice cream control), containing the conventional starter culture composed of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrüeckii subsp. bulgaricus; S2 (probiotic ice cream), containing the probiotic microorganism Lactobacillus paracasei (Lactobacillus casei-O!), in addition to the starter culture; S3 (ice cream prebiotic), composed of prebiotic oligofructose, in addition to starter culture and S4, containing the associated probiotic and prebiotic (symbiotic ice cream). The ice creams were evaluated at times 1, 15, 30, 45 and 60 days of frozen storage (-18 ±1 °C), as for their physicochemical and microbiological characteristics and on day 1 as their sensory characteristics. It was observed that the addition of the probiotic strain in the preparation of ice cream influenced some physicochemical characteristics, highlighting the increase in acidity (p<0.05) in formulations S2 and S4, and in the hydrolysis of total sugars of product. Regarding the feasibility analysis, it was observed that the prebiotic fiber did not had an effect on the multiplication of probiotic microorganisms in S2 formulations and S4. Regarding sensory analysis, it was observed that all formulations were sensorially well accepted, with notes whose hedonic terms ranged from "I liked moderately" and "I liked it a lot". Thus, it was found that the frozen yogurt functional has strong potential for marketing in the dairy industry with functional properties, whose microbiological, physicochemical and sensory were satisfactory.