Desenvolvimento e caracterização de iogurte firme adicionado de Dipteryx alata Vogel

• Autor(a) principal: Rodrigues, Robianne Marques
• Data de Publicação: 2023
• 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/1/3606
• topic: CNPQ::CIENCIAS DA SAUDE::FARMACIA; Cerrado; leites fermentados; Alimentos funcionais; Cerrado; Fermented milk; Functional Food

The consumption trend for healthy foods increases in the consumption of functional foods. Of these foods is fermented milk, which has been pursing to meet consumer needs, with a diversification of products and flavors. Cerrado is rich in a diversity of fruits and almonds, including baru (Dipteryx alata Vogel), which is rich in lipids, minerals and proteins, contributing to improving consumer health and little applied in food development. Aimed this study to develop and characterize firm yogurt with baru cream. Product was characterized in centesimal composition and total lactic acid bacteria count in accordance with Brazilian legislation. Post-acidification was determined at 1, 8, 15, 22 and 28 days of refrigerated storage. Physical-chemical standards of yogurt with baru cream met those established by legislation in terms of pH, fat and acidity. The viability of yogurt lactic acid bacteria showed a lower count of 107 CFU.g-1 with 28 days of refrigerated storage. During the 28 days of refrigerated storage, the acidity of the yogurt did not change, with an average value of 0.74% lactic acid and the pH showed a reduction of 0.25 pH units. The development of firm yogurt with baru cream proved to be viable and a way to diversify the product portfolio of a dairy industry, especially in the region where the fruit is traditionally consumed.