Desenvolvimento de bebida láctea fermentada sabor pitanga (Eugenia uniflora L.) com característica probiótica e simbiótica

Abstract

The development of new food products has been influenced by factors such as consumer demand for new trends in food, convenience, taste, ease of maintenance and the need to eat healthy foods, and nurture, promote well-being and health, as called functional foods. Thus, the objective of this study was to develop formulations of fermented dairy drink flavored with cherry fruit and prepared with probiotic cultures and fructooligosaccharides (FOS), for better acceptability and and thus verify its physical-chemical, microbiological and long shelf life. Four milk beverage formulations were prepared with two cherry fruit containing 40% whey (one added with FOS and one not), and two containing 20% whey (one added with FOS and the other not). The formulations were fermented with probiotic cultures and added cherry pulp (3%) and stored under refrigeration after processing for further analysis. The milk drinks were subjected to sensory acceptance testing and buying intention. They Formulations 1 (20% whey and 4% FOS) and 3 (20% whey and without FOS) were selected for the present greater acceptance rates by the evaluators and the best means for the attributes flavor, aroma, consistency, overall assessment and purchase intent. These formulations were subjected to chemical composition analysis and evaluation of pH stability, acidity, bacterial count of lactic acid at 0, 7, 14, 21 and 28 days of refrigerated storage. The formulations showed good stability for pH, acidity and has met the minimum score of 108 CFU for lactic acid bacteria, is considered 100ml product. Thus, the fermented dairy drink flavor cherry prepared under the conditions of this study was presented as a technologically viable product and production potential for functional dairy industry.