Desenvolvimento de bebida láctea carbonatada sabor açaí

• Autor(a) principal: Marques, Caroline de Amorim
• Data de Publicação: 2014
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/162
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Soro de leite; Açaí; Produtos carbonatados; Dairy milk; Acai; Carbonated products

The dairy area is an ever-growing industry on the world stage. With the demand for healthy products and the search for innovation, many companies have been betting on a differentiated product. The carbonated dairy drink appeared in 1919 in Japan known as Calpis, became popular that Eastern culture and strengthened the market, and today has its zero calorie version, and new flavors like ginger and grape. In Brazil, this product is not sold and only a few works have been done in the field. Therefore develop a carbonated dairy drink açaí flavor becomes interesting, mainly because it adds value to the fruit, known to be rich in nutrients and "energy". To achieve this, three dairy beverage formulations were developed with different levels of açaí. There were the physico-chemical, microbiological and sensory characteristics, such as to the degree of like or dislike of the attributes appearance, color, aroma, flavor and overall impression, and purchase intent. All physico-chemical and microbiological analyzes were performed in triplicate, with the following results: the acidity ranged from 0.31 to 0.45 percentage lactic acid. The value for soluble solids increased with pulp level contained in the formulation 18,433 ± 0,057 (Formulation A), 18,866 ± 0,057 (Formulation B) and 19,166 ± 0,057 (Formulation C). The pH values were 5.976 ± 0.023 (formulation A) 5.916 ± 0.011 (B) and 5.856 ± 0.005 (C). The concentration of dissolved CO2 found in beverages were 1.933 ± 0.057 (Formulation A); 1.966 ± 0.115 (Formulation B); and 1.966 ± 0.115 (Formulation C). Higher levels were tested without success. Microbiological analyzes compared with limits contained in current legislation IN 16 (BRAZIL, 2005), showed results within the established standards. The observed values were absence of total coliforms in all samples, and tracks 2 to 9 CFU / mL for total count, and filamentous fungus and yeasts 0 to 4 CFU / mL..Through the results of sensory analysis, it was found that there was significant difference in formulation C (with 4.5% pulp) in relation attribute flavor compared to the other samples. Formulations A and B (concentrations of 1.5% and 3%, respectively) had intention to purchase, scale 4 - probably would buy, with 46% and 48% of the judges. 36% of the judges wonder if they would buy the sample with 4.5% fruit pulp. It is observed that high concentrations of pulp were less accepted by the judges, however, the formulation containing 3% açaí pulp was more accepted and can be an alternative carbonateddairy product.