Processamento e caracterização de Frozen Yogurt caprino sabor maracujá com potencial probiótico.

Abstract

Increasingly, the population has been interested in food that can provide health benefits. In this context, the goat milk stands out for its major elements for human nutrition as; casein and albumin; unsaturated fat; minerals and vitamins and the presence of lactic ferments, which have properties favorable to digestion. Among the various milk products which can be produced from goat milk, frozen yogurt has been gaining ground in the dairy industry, whose image is associated with a safe and nutritious food with low fat. Because of the importance of functional foods for human health, also it has been highlighted food supplements, which may have beneficial effects on intestinal microbiota. The main dietary supplements, probiotics have been. This study aimed to develop and characterize nutrition, microbiological and sensory frozen yogurt goat flavor of passion fruit added Lactobacillus acidophilus. Two different samples of frozen yogurt goats were prepared, quote: FY1 (frozen yogurt control) containing the conventional starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; and FY2 (probiotic frozen yogurt), containing the probiotic microorganism Lactobacillus acidophilus (AT-5) in addition to the starter culture. The frozen was prepared from yogurt plus ingredients, then homogenized, frozen, beaten and stored in temperature - 6 ° C. The samples were subjected to physicochemical, microbiological and sensory analysis. It was found that all frozen formulations showed total protein content and solids attended legislation for ices, while the fat found below the recommended. Concomitant to that seen above, the sample added probiotic culture presented populations of L. acidophilus above the minimum recommended by the literature and the Brazilian legislation to promote beneficial physiological effects on human health, characterizing the product as probiotic. As for sensory acceptance, all products have been well accepted, especially for conventional frozen, which was named as the most preferred in the pairwise comparison test. Thus, the results helped show that the frozen yogurt goat developed in this study is an excellent vehicle for the incorporation of the probiotic micro-organism L. acidophilus, and present nutritional quality and satisfactory organoleptic characteristics.