Do leite caprino ao frozen yogurt enriquecido: contribuições da polpa de tamarindo, cultura probiótica e inulina para um alimento funcional armazenado sob refrigeração.

Abstract

Faced with the growing demand for natural and functional foods, the research sought to innovate in the dairy sector to meet market demands. The study began with the recognition that ice cream consumption in Brazil was expanding, but that these products, due to their sensitive nature, required rigorous storage conditions to maintain their quality. Thus, a frozen yogurt was developed that combined the pleasure of ice cream with the benefits of yogurt, using goat's milk, probiotic culture, and inulin. To achieve this objective, the research was conducted in the laboratories of the Food Engineering Academic Unit at UFCG, Campus I. The study aimed to develop and evaluate the physical and physicochemical properties of 11 goat-based frozen yogurt formulations to define the formulations for qualitative evaluation, subsequently evaluating their physical, physicochemical, biochemical, and microbiological parameters. In addition, a study of storage stability over 0, 30, 60, and 90 days was conducted, with an emphasis on determining pH, titratable acidity, and lactic acid bacteria viability. The experiments were conducted using a factorial design, and the data obtained were statistically analyzed to determine the best model and the most promising formulations. The results revealed the study's success in creating a product with an optimized formulation. Formulation F8 stood out for having achieved the protein content required by Brazilian legislation, surpassing formulations F6 and F9. Inulin proved to be an essential ingredient, contributing significantly to the product's texture and acidity. Furthermore, the use of tamarind pulp not only enhanced a little-exploited fruit but also demonstrated a positive impact on the product's stability and properties, ensuring its preservation and offering an innovative alternative to the market.