Desenvolvimento tecnológico e avaliação da qualidade de bebida láctea fermentada caprina com potencial simbiótico.

Abstract

Consumer demand for healthy eating enables the development of new products. Goat milk and its dairy products fit this bill because they contain high nutritional content and functional characteristics. Goat milk fermented milk beverages are an excellent option because they use whey in their composition and also incorporate other components. Therefore, the objective of this study is to develop and characterize a goat milk fermented milk beverage with symbiotics. The process of producing fermented milk beverages will be studied using a 2³ full factorial experimental design, totaling 11 experiments. Using the desirability tool, experiments 1, 2, and 9 were considered ideal for more detailed investigation. The fermentation process study indicated that the logistic model best fit the experimental pH and acidity data. Physical analyses revealed that the milk beverage formulations presented a liquid texture, easy flow, a clear, yellowish color, and non-Newtonian, pseudoplastic fluid behavior. The results showed pH with averages between 4.44 and 4.67 and acidity between 0.37 and 0.42 gAL/100g, average value between 4.03 and 4.04% for lipids. In the total dietary fiber content, F9 presented a significantly higher value (2.75 ± 0.03 g/100g) and the energy values found in this study varied between 98.17 and 104.69 kcal. The three formulations presented lactic acid bacteria viability greater than 106 and absence of Salmonella spp. and thermotolerant coliforms at 45°C. The 28-day storage study reveals that formulation F9 demonstrated greater stability over time, both in terms of pH and acidity, texture, and color. The goat fermented milk beverage proved to be a viable product in terms of safety and nutritional quality, representing a promising alternative for diversifying the goat dairy product market in Brazil.