Desenvolvimento e caracterização de iogurte caprino prebiótico adicionado de geleia da polpa do fruto do mandacaru (cereus jamacaru) e maracujá: análise físicas, físico-químicas e microbiológicas.

Abstract

Nowadays, the functional foods are being more used because of their differentiated characteristics, which foment and provide benefit to the human organism, due of their nutritional peculiarities. In order to contribute with the offer of more products of this type and to meet their high demand, as well as their positive action in the health of individuals, it was objected, with the research of pre-biotic goat milk yogurt elaboration, plus jelly from the fruit pulp of mandacaru and passion fruit, carry out physical, physical-chemical and microbiological properties to verify their properties, aiming to measure the functional action of the product. Considering the analyzed data, it was observed that the yogurt presented physical and physicochemical appropriate to the product, microbiologically safe and with high nutritional value, being a unique product which can be used in the customers without risks to their health