Desenvolvimento de iorgurte caprino prebiótico adicionado da geleia do araçá - amarelo (Psidium cattleianum sabine): características físicas, físico-químicas e sensoriais.

Abstract

There is an increasing demand for food that, in addition to meeting biological needs, can have beneficial effects on health. Recent trends show an increase in the demand for products using goat's milk, like yoghurt. One of the alternatives to add nutritional value and flavor to these products is the addition of jelly. Among the jellies jelly of the araçá-yellow that contains micronutrients like the minerals, besides fibers and vitamins, several secondary compounds of phenolic nature stands out. Based on this perspective, the objective of the present work is to elaborate and evaluate the physical, physicochemical and sensorial characteristics of prebiotic goat yogurt added to the yellow-orange jelly. To do so, the goat milk used in the present study was obtained from the city of Nova Floresta / PB and the fruits of the araçazeiro were collected at the Aroeira, Paraná / RN site. All the experimental procedures were performed at the Federal University of Campina Grande, Cuité / PB campus. Yogurts and jelly were subjected to physical-chemical and sensory analysis. Regarding physical, physical-chemical analyzes of yogurts and jellies, it was observed that both presented excellent nutritional composition and they complied with what the current legislation recommended. According to the sensory analysis and the intent-of-purchase test, yogurt formulations containing jelly were most preferred. Therefore, the yoghurts demonstrated manufacturing and sales potential, expressing unique characteristics that can contribute in a positive way with the technological adaptations generated for the development of products derived from goat's milk, with functional property, besides the insertion of the jasmine of araçá-amarillo that brought aggregation of nutritional value to yogurts.