Desenvolvimento de coalhada fermentada simbiótica sabor maracujá (Passiflora edulis)

• Autor(a) principal: ARRUDA, Hayanna Adlley Santos de
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• dARK ID: ark:/57462/0013000006255
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5076
• topic: Coalhada; Alimento funcional; Curd; Functional foods; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Numerous functional products are commercially available and variety of products continues to expand. Much research in terms of probiotics and prebiotics are fermented products, as well as those products having great acceptance by the general public have excellent nutritional value and are potential vehicles for the use of these substances. According to Brazilian legislation, the following definitions apply curd product derived from the fermentation of milk by specific bacteria, mesophilic, producing lactic acid. Given the above this study aimed to develop different formulations curd, added probiotic cultures and fructooligosaccharides, passion fruit flavor, as well as select which present better performance in sensory evaluation, assessing their stability during storage from physical-chemical and microbiological. From an experimental design were developed five tests: with skim milk curd with 8g of FOS, with whole milk curds with 8g of FOS, curd with skim milk with 16g of FOS, curd milk with 16g of FOS with milk and curds semi-skimmed 12g FOS. The formulations prepared were well accepted by consumers for all attributes evaluated in the sensory test, index acceptability and purchase intent. Two formulations (with 8 and 16g FOS / 1000 mL of whole milk, tests 2 and 4, respectively) were selected because they have better performance in sensory evaluation and evaluated for stability from physical-chemical and microbiological properties in periods 1 7, 14, 21 and 28 days of storage. During the storage time the formulations show variations of pH and acidity, yet not lead to undesirable changes in the final product. Also showed satisfactory results for counts of Lactobacillus Acidophilus, Streptococcus Thermophilus, Bifidobacterium bifidum, being above the minimum recommended by the current legislation, in addition to satisfactory sanitary conditions, lack of contamination by microorganisms such as total coliforms, Escherichia coli, Staphylococcus aureus, coagulase positive, standard counting aerobic bacteria, molds and yeasts. Therefore, it is concluded that the use of probiotic microorganisms and fructooligosaccharides in formulating curds provided the preparation of a product sensory quality, nutritional and technological.