Revisão integrativa de literatura visando uma proposta de formulação de iogurte batido com mel de cacau

Abstract

Cocoa is a fruit that comes from the cacao tree and is mainly used to make chocolate, where only the cocoa bean is used, while the husk, pulp and cocoa honey are considered agro industrial waste. Cocoa honey is a translucent liquid obtained by pressing the cocoa pulp, with a sweet and sour taste, rich in sugars, vitamins, minerals, pectin and antioxidants. Pectin is a compound of great technological importance due to its gelling properties, and can be used as a thickening and stabilizing agent in the preparation of various foods, such as yogurt. Yogurt is a fermented milk that is fermented with probiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The general objective of this study was to carry out an integrative literature review with the aim of developing a formulation of a stirred yogurt using cocoa honey as a technological agent. The specific objectives were: to define the descriptors, time period and database to be searched; to use inclusion and exclusion rules for the articles searched; to evaluate the articles selected; to select articles that show the rheological analyses carried out on the yogurts studied; and to propose a formulation of stirred yogurt with cocoa honey using the articles selected. The following steps were used to develop the integrative literature review: identifying the topic, sampling, categorizing the studies, evaluating the studies included, interpreting the results and presenting the review. Through the literature review, it was possible to assess the size and applicability of the databases used, as well as to verify the growth of studies on yogurts and cocoa honey aimed at improving the production chain of these foods, given that they have relevant functional properties. Based on the integrative review, no studies have been found in the literature so far on yogurt with cocoa honey. Through the selected studies, it was possible to propose a formulation of stirred yogurt with cocoa honey, containing as ingredients whole UHT milk, whole milk powder, sucrose, cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and cocoa honey. An innovative product with the capacity to improve the nutritional, functional and technological quality of foods, as well as being a sustainable alternative for the cocoa production chain.