DESENVOLVIMENTO E CARACTERIZAÇÃO DE PRODUTO NATURAL DO TIPO IOGURTE PREBIÓTICO ENRIQUECIDO COM EXTRATO DE Baccharis dracunculifolia DC.

• Autor(a) principal: Grolli, Maiara Cristina
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UNICENTRO
• Texto Completo: http://tede.unicentro.br:8080/jspui/handle/jspui/1751
• topic: Baccharis; Compostos fenólicos; Atividade antioxidante; Alimentos funcionais; Baccharis; Phenolic compounds; Antioxidant activity; Functional foods; CIENCIAS DA SAUDE::FARMACIA

Over the past few years, the population has been looking for healthier foods. The perspectives in the field of new products are great, by the way, the industry feels motivated to develop products that meet the consumer demand, in the search for foods with functional properties. Baccharis dracunculifolia, popularly known as broom or field rosemary, is recognized for having claims of biological activities due to its compounds. Thus, the present work aimed to develop and characterize a yogurt added with B. dracunculifolia extract. Three formulations were developed, being a control yogurt (T1), yogurt with 2.5% B. dracunculifolia extract (T2) and yogurt with 5.0% B. dracunculifolia extract (T3). The samples were submitted to microbiological, physical-chemical analysis, total phenolic content, antioxidant activity by ABTS, DPPH and FRAP methods at 0, 7 and 14 days of storage, sensory analysis and High Performance Liquid Chromatography (HPLC). The results were obtained by t-Student test and using the Generalized Estimation Equations (GEE) method with a significance of 95%. All developd yogurts presented microbiological parameters in compliance with brazilian legislation during the storage period. The results of pH and titratable acidity varied between 4.74 to 4.78 and 0.95 to 0.98% of lactic acid, between treatments. It was found that there was a treatment effect for the parameters of proximate composition (p <0.05), except for fat and protein. As for the content of total phenolic compounds, yogurts showed results varying between 56.88 and 128.12 μgGAE / g between treatments, with an increase as a function of storage time. Yoghurts enriched with plant extract showed higher results of antioxidant activity compared to control yogurt during the storage period. The addition of B. dracunculifolia extract positively affected the content of phenolic compounds and antioxidant activity in yogurt without affecting its identity and quality characteristics. In the sensorial analysis there was no statistically significant difference between the three treatments in any of the evaluated parameters (global acceptance, color, aroma, flavor, acidity, texture, appearance and purchase intention). In general, all formulations showed averages around 7.0 on a scale of 1.0 to 9.0. The HPLC analysis revealed cumáric acid as a major component in the extract of B. dracunculifolia, the chromatographic profile of the yogurt sample, also indicated the presence of this compound.