Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional

• Autor(a) principal: Bezerril, Fabrícia França
• Data de Publicação: 2021
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/22416
• topic: Cactácea; Leite caprino; Lacticaseibacillus; Probiótico; Cacti; Goat milk; Probiotic; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Goat milk is an important food matrix, source of nutrients that bring benefits to human health. The demand for functional dairy products derived from goat milk has been increasing, especially by consumers who have some allergy or intolerance to cow's milk. Yogurt has been included in the daily routine for being a practical and easy to consume nutritious food with functional potential, especially when ingredients with bioactive compounds are added. Among the cacti already catalogued, the Pilosocereus gounellei, popularly known as xique-xique, has anti-inflammatory and antioxidant activities. The objective of this study was to elaborate a goat yogurt with the addition of xique-xique jam and evaluate the technological characteristics and its functional potential with or without the addition of probiotic culture. To this end, the study was conducted in two stages. Initially, the jam and two formulations of yogurt were prepared, being: conventional goat yogurt (CY) and goat yogurt with added jam of xique-xique (XY) and, from the data obtained about the nutritional profile of the jam and yogurt, a third treatment was prepared with probiotic yogurt with added jam of xique-xique (PY). Potassium, magnesium, calcium and manganese in significant amounts were identified in the xique-xique jam, as well as thirteen phenolic compounds, belonging to the groups of flavonols, flavols, phenolic acids and flavanones, presenting bioaccessibility from 2.79 to 172.52%. The physicochemical and technological properties of the yogurts added with the jam were evaluated, as well as the sensory aspects. The addition of the jam resulted in yogurts with higher lipid, protein and mineral content, improved technological properties such as lower acidity and reduced viscosity than conventional yogurt, without impact on sensory acceptance (appearance, color, consistency, aroma, flavor and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). In the second stage, aiming to evaluate the fermentative profile, volatile compounds and sensory attributes of preference of yogurt added with xique-xique jam and the probiotic culture Lacticaseibacillus casei 01, it was identified that the PY treatment showed lower content of sugars (galactose and glucose), higher content of organic acids (lactic acid and propionic acid) and higher concentration of volatile compounds, improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweetened aroma and flavor and typical aroma and flavor. The results obtained indicate the xique-xique jam as a raw material for the development of new products, presenting an improvement in the nutritional value and technological properties of goat milk yogurts. The use of L. casei 01 in the production of yogurt added to the xique-xique jam made it possible to minimize the attributes of aroma and flavor associated with goat milk products.