Iogurte probiótico sabor mangaba (Hancornia speciosa Gomes)

Abstract

Yogurt has sent economic importance in recent years due to its composition, as it has technological characteristics that allow the addition of other microorganisms and bioactive compounds, increasing health benefits. Probiotics, when administered in adequate amounts, play an important role in both health and disease, ensuring the balance of the intestinal microbiome. As probiotics, bioactive compounds have effects on preventing and/or reducing development of several chronic non-communicable diseases, where the fruits found in the Cerrado biome prove to be a good source of these compounds. The present study aims to develop a characteristic of mangabaflavored probiotic yogurt. The yogurt was made and characterized in terms of physicalchemical characteristics, pH, acidity, ash, fat, moisture, proteins. Viability of total lactic acid bacteria (LAB) was evaluated at 1, 14 and 28 days of refrigerated storage. Postacidification was evaluated at 1, 7, 14, 21 and 28 days of refrigerated storage. The total phenolic compounds were measured at 1 and 28 days of refrigerated storage. The physical-chemical characteristics and viability of BAL are in accordance with Brazilian legislation. In the post-acidification, a reduction in pH and an increase in acidity was observed, due to the viability of the yogurt bacteria and the incorporation of the probiotic. A reduce in the content of phenolic compounds was observed after 28 days of refrigerated storage (57.33 ± 1.67 mg AGE/g). The development of mangabaflavored yogurt proved to be viable and remained within the standards required by Brazilian legislation, becoming an alternative for implementing this product on the market.