Aproveitamento integral de resíduo da polpa de manga na elaboração e avaliação sensorial de iogurte.

Abstract

The mango (Manga indica L.) is a tropical fruit highly appreciated for its sensory characteristics, however, it is an extremely perishable food, and because it is consumed beyond its harvest period, part of its production is destined to the product processing industry, for example, of frozen pulps. In this processing are produced tons of residues, which are rich in several nutrients, but most of them are discarded by industry, becoming an environmental contaminant. One way to work around this problem is to make full use of these components in the preparation of flour, which can be added to products that have traditionally been consumed, such as yogurt. In view of the above, the objective was to elaborate different formulations of yoghurt added of mango residue flour, as well as to evaluate the sensory characteristics of the prepared products. Initially the mango residues were dried in air circulation kiln and after the flour was prepared. Subsequently, different formulations of yoghurt were elaborated: IC (0% of mango residue flour), IM5% (5% of mango residue flour) and IM10% (10% of mango residue flour). The sensory analysis was performed by means of acceptance test using the 9-point hedonic scale and the purchase intent test. In view of the results, it can be observed that IC and IM5% obtained a good acceptability index (higher than 80% and 74% respectively), since the standard is to be above 70%, different from the IMC10% that obtained index from 62% for all attributes and who also had less intention to buy. In this context, it was found that sensorially the IM5% presented good acceptance and purchase intent, showing an alternative to market insertion and viable to add nutritional value to yogurt and, in addition, to help in reducing waste of the components of this food matrix in the environment.