Desenvolvimento, caracterização físico-química e aceitação sensorial de Frozen Yogurt fermentado com grãos de kefir enriquecido com biomassa de banana verde (Musa sp.) e manga (Mangifera indica)

Abstract

The objective of this work was to develop and characterize the physical-chemical and sensory aspects of frozen yogurt fermented with kefir grains enriched with green banana and mango biomass (Mangifera indica). Fermented yogurt with kefir grains (sample A) was made with 36% mango, 30% leban (kefir cream), 20% green banana biomass, 8% sugar, 5% water and 1% unflavored gelatin. A sample of commercial frozen yogurt (sample B), added with mango in the same ratio (36%), was also prepared. Both samples were submitted to physical chemical analysis (pH, total soluble solids, instrumental parameter of color, water activity, moisture and ash content), acceptability test and purchase intention. Both samples presented moisture contents according to the recommended for edible ice creams (RDC No. 266/2005), although only sample B presented content within the specified for total soluble solids. However, sample A may be considered a light product according to the complementary nutritional information contained in Portaria n ° 2/1998. Both samples presented unregulated contents, such as water activity, pH and ash similar to other studies that analyzed ice cream and frozen. Sample B showed greater acceptability and purchase intent, whose scores indicated that the tasters would have indicated in the hedonic scale ""I liked"" or ""liked regularly"" and ""maybe yes / maybe not"" or ""probably would buy"", while for Sample A ""I liked it slightly"" and ""I probably would not buy it"" or ""maybe yes / maybe not."" The bottom note of sample A was attributed mainly to dissatisfaction with texture, appearance and color.The texture was influenced by the lower content of solids soluble and superior in moisture, which made the product less creamy and more sandy, and appearance and color by the more orange coloration caused by the addition of green banana biomass. kefir, enriched with green banana biomass and mango, presents, among the analyzed parameters, physico chemical characteristics for Light Edible Ice Cream, po as it is a promising strategy for the manufacture of a craft product with functional potential, provided new formulations are tested to improve their acceptability, especially in texture, color and appearance.