SANTOS, Maria Jussara Almeida.
Resumo:
Due to a variety of population lifestyle changes and to a growing interest into foods that can promote health´s benefits, the production of probiotic effect yogurt added acerola (Malpighia emarginata) jam to flavour and include nutritional value becomes a viable option to this population. In this way, the following study was developed in order to elaborate and to characterize the sensorial and physical-chemical aspects of probiotic goat´s milk yogurt added different concentrations acerola jam. In light of this, it was developed three formulations: T1 added 5% acerola jam, T2 with 10% added acerola jam and T3 with 15% added acerola jam, these containing the conventional starter culture composed by Streptococcus thermophilus subsp. Thermophillus, Lactobacillus delbrüeckii subsp. bulgaricus e probiotic L. acidophilus (LA-5). Generally, the samples showed desirable pH values, which have complied with current sanitary legislation; Regarding protein content, the sample T3 with 15% jam showed as below the legislation requirement. Regarding sensorial analysis it was observed that for all sensorial parameters there were no significative difference between samples, in a general, way the yogurt flavoured with acerola jam showed related grades regarding evaluated attributes. Regarding purchase intention, the graded showed as “maybe purchase/ maybe do not purchase”. Therefore, this research provided the development of a nutritional and functional food, appreciation of regional raw materials, providing an innovative dairy product in the food market.
