Desenvolvimento e caracterização de iogurte sabor cagaita

Abstract

Fermented milk is a product obtained by acid coagulation of milk, by lactic fermentation through the action of lactic acid bacteria (LAB). The use of cerrado fruits to flavor yogurt is a little used alternative, but it can contribute both to consumption, as well as to the quality and nutritional and health benefits. In this sense, the present study aimed to develop and characterize fermented milk type liquid cagaita flavor. The yogurt was prepared and characterized of physicochemicals, pH, acidity, ash, fat, moisture, phenolic compounds, proteins, lactic acid bacteria viability and post-acidification. Physicochemical characterization performed 1 day after manufacturing, postacidification at 1, 8, 15 and 30 days of cold storage. Phenolic compounds were evaluated at times 1 and 30 days of refrigerated storage. The viability of total lactic acid bacteria after 30 days of refrigerated storage. The product met the physicalchemical and microbiological parameters required by legislation. A low post-acidification was observed, which was associated with the characteristic of the lactic culture used. Phenolic compounds showed a reduction of 48,78% over the shelf life of the product. The development of yogurt with cagaita flavor proved to be viable and met the requirements required by Brazilian legislation, making it possible to introduce the market.