Elaboração de iogurte com polpa de butiá

Abstract

In the past few years, has been observed a growning concern about the health and well-being among the population, making them more demanding for healthy products that present some functional property. Fermented milks demonstrate a high potential for the development of new products, primarily because they are associated with health and convenience Among these products the yogurt stands out, which is result of the fermentation of milk sugar (lactose) by lactic cultures, being globally the most produced and consumed. The addition of fruit pulp to yogurt is already held for a long time, since they soften its sour taste and improve their properties and sensory qualities. The butiá Butia odorata (Barb. Rodr.) Noblick is a species of palm tree native from the state of Rio Grande do Sul, produces edible fruits in natura or can be used to produce pulps that are meant to industrialization of candy, juice, ice cream and liqueurs, being much explored by the population due to the sweet-acid flavor and peculiar intense scent. Due to this, the aim of this study was to prepare yogurts with adding butiá pasteurized pulp (Formulation A= 10% of butiá pasteurized pulp; Formulation B= 15% of butiá pasteurized pulp), and characterize them as their physico-chemical, antioxidants and sensory properties. Were performed analyzes of total soluble solids, pH, total titratable acidity, moisture, ash, lipids, proteins, phenolic compounds and antioxidant activity, in the butiá pulp were obtained values of 16,88 ºBrix, 3,63, 1,34% of citric acid, 80,95%, 0,69%, 0,92%, 1,41%, 475,5 mg of gallic acid/100 g and 98,17% of DPPH inhibition, respectively. In the formulations A and B of the yogurts with butiá pasteurized pulp were performed analyzes of total titratable acidity, total solids, moisture, ash, lipids, proteins, phenolic compounds and antioxidant activity, were obtained values of 1,12 and 1,14 g of lactic acid/100 g, 75,48 and 74,31%, 76,75 and 75,40%, 0,71 and 0,76%, 3,00 and 3,15%, 3,61 and 3,37%, 69,85 and 96,60 mg of gallic acid/100 g and 4,98 and 15,13% of DPPH inhibition, respectively, as well as sensory evaluation, using the acceptance test from a hedonic 9-point structured scale (1 – extremely dislike and 9 – extremely like) and purchase intente from a hedonic 5-point scale (1 – certainly would not buy and 5 – certainly would buy), by 50 untrained panelists. The yogurts indicated means of 83,33% in the acceptance test and 84,10% for purchase intent. It is concluded that the yogurts developed showed up specific features and were within the rules of the presente legislation.