Elaboração e caracterização de bebida sabor umbu-cajá obtida a partir de leite caprino.

Abstract

The umbu-caja is a fruit typical of the northeast region of Brazil originated from a possible cross cajazeira (Spondias mombim L.) and umbuzeiro (Spondias tuberosa Arr. Cam.), and its biology is poorly known. Meeting in the domestication phase, this fruit has potential for commercialization by the fact that a good flavor, good percentage of pulp yield, having a wide variety of nutrients such as vitamin C, carbohydrates, minerals and fiber. In the semi-arid northeastern region, the consumption of goat milk has been gaining attention for being a nutritionally complete food and functionality features, which has encouraged and enhanced the growth of the goat in this region. With the increasing search for healthy foods, consumption of products from the goat milk has gained importance in the Brazilian food habit and in this context the use of other typically Northeastern raw materials in the preparation of regional products, like the umbu-caja, can is set in a great option to improve the local economy, as well as the possibility of offering products with considerable nutritional support and pleasant sensory characteristics. Thus, this study aimed to develop and characterize one drink flavor umbu-caja obtained from goat milk. After beverage processing, this was subject to the characterization analyzes consisted of determining the physical-chemical, microbiological and sensory characteristics. The final product presented interesting nutritional characteristics, especially its macronutrients. The microbiological parameters were within the current legislation recommends, thus indicating that the beverage preparation process followed the good manufacturing practices and that it was fit for consumption. The evaluated attributes were well accepted, with notes ranging from 7.51 to 7.80, with the hedonic terms between "like moderately" and "liked", which reflected positively on its intention to purchase, in which the judges said that "possibly buy" or "buy" this drink if it were sold. Therefore, given that the preparation of a drink typically added of regional raw materials, such as the goat milk and umbu-caja, is presented as a viable alternative to the better use of these inputs by the food industry. The elaborate drink stood out for being a product with added nutritional value and level of interesting sensory acceptance, consumer choice making it to the population and contribute to uplift the local economy and thus encourage and strengthen the raising goat in the region.