Elaboração de iogurte probiótico de leite de cabra saborizado com goiaba.

Abstract

The present work has as main objective produce probiotic yogurt with goat’s milk and Paluma’s guava variety flavor. The pulp sand goat’s milk samples, were analyzed physic-chemically (pH, ascorbic acid, titratable acid, as hand soluble solids) and microbiologic (Salmonella) and also the sensorial analysis. The experimental data obtained from the analysis were evaluated statistically by the computational program ASSISTAT version 7.5 Beta. It was verified that the physico-chemically of the goat’s milk were according to the legislation. However, the guava’s pulp presented low amount of C vitamin. About the physic chemical parameters evaluated to the yogurt, the pH, the content soluble solid sand ascorbic acid of two samples showed similar values; the value from the titratable acid it and ash were lower for the cow’s milk yogurt, when compared with goat’s milk; the two samples of yogurt presented no Salmonella; and, the probiotic yogurt from goat’s milk made with guava’s pulp it’s a product with great potential for acceptance by the Market.