Elaboração e caracterização de queijo Petit suìsse caprino com potencial funcional adicionado de L. acidophilus e extrato de yacon (smallanthus sonchifolius).

Abstract

Dietary habits in Brazil have been redefined in accordance with the twentieth century transitions, which culminated in the rise of non-communicable chronic diseases. As a result, increasing the search for foods carrying health benefits, said. Among these products include prebiotics, probiotics and symbiotic. The present work aimed to elaborate and characterize petit-suisse goat cheese passion fruit flavor with functional potential added from Lactobacillus acidophilus and yacon extract. For this purpose, four petit-suisse formulations were developed: PSC (standard-control petit-suisse); PSProb. (probiotic petit-suisse) containing the probiotic microorganism Lactobacillus acidophilus (LA-5); PSPreb (prebiotic petit-suisse), composed of 20% yacon extract; and PSS (symbiotic petit-suisse), containing the probiotic microorganism and the yacon. It was observed in yacon extract an acidic pH, which possibly resulted in a lower acceptance of the cheeses added this extract, also noted in yacon extract, water activity and moisture around 0.99 and 93%, respectively. The petit-suisse cheese developed tests showed moisture content that meets the current legislation, with regard to the protein content, the probiotic formulation appeared lower than the minimum established by the legislation. Probiotic cheese was the product that presented the best sensory acceptance. Regarding purchase intent, the scores ranged between "possibly would buy" and "maybe buy / maybe not buy", because a number of factors influence purchasing habits, such as psychological, social, and cultural determinants. It was verified the possibility of using the yacon tuber in the formulation of petit-suisse, as an alternative to encourage the consumption of yacon and goat's milk besides, the developed cheese meets the nutritional and organoleptic requirements, as well as potentiate health, by virtue of his appeal functional. In General, the results made it possible to demonstrate not only the degree of global accessibility, but also the features or attributes that consumers liked and/or dislike the product and as the same may be modified to increase the acceptability.