Desenvolvimento de iogurtes probióticos e simbióticos sabor cajá (Spondias mombin L.)

Abstract

The direct relationship between health and diet is already scientifically proven. Functional foods, especially those containing probiotics, prebiotics and synbiotics, are much in demand by the population. Milk-based foods carry a variety of appeals focused on health, with some therapeutic properties. The objective of this study, probiotic yoghurts and symbiotic develop flavor caja and characterize them as to the quality parameters. Four types of yogurt were prepared, namely: two symbiotics and two probiotics, both with whole milk (I1 and I2) and skim milk (D1 and D2) respectively. Underwent physical and chemical analyzes, evaluation of shelf life, with analyzes of microorganisms quality indicators, quantification of lactic acid bacteria present in the formulations and sensory analysis. As for the physical-chemical formulations presented significant variations for all parameters evaluated in the composition, the levels of total sugars did not show significant differences, but the symbiotic formulation with skim milk showed significantly higher values for reducing sugars, whileformulations, symbiotic with whole milk with skim milk and probiotic showed higher values for the non-reducing sugars. Calcium and phosphorus showed significant differences between the formulations, acceptable values can characterize them as sources of these minerals. There was no significant difference in the soluble solids. The counts of lactic acid bacteria obtained high values being considered probiotic formulations according to the law. The addition of FOS aimed at development of symbiotic yogurt flavor caja, did not affect the viability of probiotics during storage or the content of crude fiber. During the shelf life of decreased pH and significant increase in acidity, but with values within the limits allowed by law. The formulations presented satisfactory sanitary quality throughout the storage period. All formulations were analyzed and accepted by consumers, for all sensory attributes evaluated in the test, as well as the rate of acceptability and purchase intent, therefore, the formulations studied had to be viable in terms of nutritional, sensory and microbiological stability during storage with potential use by the food industry.