OLIVEIRA, S. D.; OLIVEIRA, SABRINA DUARTE; DE OLIVEIRA, SABRINA DUARTE; http://lattes.cnpq.br/4237252438732835; OLIVEIRA, Sabrina Duarte de.
Resumo:
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.