Elaboração de iogurte de chocolate com menta

Abstract

The interest in healthy and nutritive food is growing worldwide, which results in several studies in the area of dairy products. Some of these studies have emphasized the nutritional value of dairy ingredients, as well as the importance of a diet based on dairy products. This study aimed to develop chocolate yogurt smoothie with mint, four treatments being developed with different concentrations of sucrose and cocoa. The fermentation process was accompanied by pH values and acidity expressed as lactic acid. Were carried out physico-chemical analysis (pH, acidity expressed as lactic acid, protein, carbohydrate, moisture, ash, total solids, fat content and viscosity) after fermentation and during storage of the product. It was determined the viability of traditional lactic acid bacteria (Streptococcus salivarius sp. Thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus) during the twenty-eight (28) days of storage. Sensorial tests were conducted with adults and children by Randomized Block Design (RBD). The data were submitted to Principal Component Analysis (PCA), descriptive statistical analysis (mean values with their standard deviations, analysis of variance (ANOVA) and the mean differences were compared using the Tukey test at 5%. It was observed that there was a decrease in the pH value and an increase in acidity expressed as lactic acid during the twenty-eighth day of storage. During the storage time was noted that there was a small reduction in the final count of lactic acid bacteria in relation to baseline in all treatments, but the results met the values established by Brazilian legislation throughout the period of validity in all formulations. The sensorial evaluation with adult judges demonstrated no significant difference among the four formulations of yoghurt at 5% probability for the attributes aroma, color and consistency. Regarding the flavor, the only difference was between treatments 2 and 4, which were statistically different but not in relation to other treatment. Formulations 2 and 3 were similar and differed statistically from formulation 4, but not in relation to a formulation for the attribute overall impression. All formulations of yoghurt prepared with scores ranging from approval. As the index of acceptability, all attributes have been approved for the four formulations. In relation to the response obtained from the child testers group, the treatment differed significantly from all three samples. Treatments 1 and 2 differed, but not in relation to treatment 4. The level of public acceptability of the child was higher than 70% in all formulations. The product has high nutritional value, characterized by levels of fiber and protein are higher than the like product on the market and lower energy value than yogurt business, thus becoming a healthy alternative, nutritional, and sensory meet the requirements of consumers.