Desenvolvimento de iogurte grego sabor café

Abstract

Milk derived products play important roles in the food industry due to the amount and variety of products and flavors. Greek yogurt is a concentrated yogurt that differs from others by withdrawal of serum from the traditional yogurt step by centrifugation in industrial processes and the syneresis through cloth on a small scale. Coffee is a product consumed daily worldwide by all social classes being appreciated for its aroma and flavor, has an important role in society as a whole and considered as a functional food. This study aimed to develop with this work, Greek yogurt with different concentrations of soluble coffee and evaluate the sensory acceptability by the panelists. Three formulations of Greek yogurt with a concentration of 1,2 g/mL, 2,0 g/mL and 2,4 g/mL of soluble coffee were prepared. Physico-chemical, microbiological and sensory (acceptance test by hedonic scale) features have been observed. The physico-chemical analysis showed the following results: pH ranged between 4.31 ± 0.07 and 4.47 ± 0.03, acidity (g of lático/100 g) showed values between 1.29 ± 0, 04 and 1.34 ± 0.02. The microbiological analysis showed results that meet the standards of 46 IN (BRAZIL, 2007). The results of the analysis of yeasts and molds showed lower amount to <10 CFU / g, no salmonella, staphylococcus coagulase count <100UFC / g, coliform count of 1.1 MPN / ml and 2.2 total coliform count MPN / ml. Sensory analysis showed no significant difference in preference between samples. However, the sample containing 2,4 g/mL soluble coffee made note 7.82 ± 0.08 for the overall impression attribute higher rate of acceptability, with 86.8% and purchase intent of 47% of the participating panelists, sure buy. All formulations had good reviews, which enables new research to enable large scale processing of the product and diversify consumer choices.