Elaboração de iogurte probiótico de leite de cabra adicionado de polpa de manga.

Abstract

Goat milk is a food of excellent nutritional quality, but consumers still have large resistance in inaturaconsumption , an alternative market is to increase the production of derivatives among which yogurt. The yogurts are those most consumed fruit pulp added, and among the Brazilian fruit mango stands out especially in the Northeast. The present work aims to produce probiotic yogurt of goat of flavor of mango, variety sword. The pulp samples and yogurts produced were analyzed physico-chemical (pH, ascorbic acid, titratable acidity, soluble solids and ash) and microbiological (Salmonella). The yoghurts were subjected to sensory analysis, and for this yogurt was produced in the same conditions replacing the goat milk for cow's milk for comparison between the two products. The experimental data on the physical and chemical properties of yogurt were statistically analyzed using the computer program ASSISTAT version 7.5 Beta . Analyzing theresults indicatedthat thephysicochemical valuesof goat milkandtotal solublesolidsof mango pulparein accordancewith the law, themango pulpis a sourceof vitaminC, thephysicochemical parametersevaluated forthe yogurt, the pHwas greater forcow's milk, alreadythe content ofsoluble solids, ascorbic acid andashwas lowerwhen comparedwith thegoat, the total acidityshowed nostatistical differencein values betweenthe twosamples,the two samplesof yogurtshowedno Salmonella, and, according tothe results of thesensory analysis the tasters gavegrades8-lovedand 4-probably buyprobioticyogurtmade withgoat's milkaddedmango pulp.