Análise microbiológica e físico-sensorial de iogurtes sabor ameixa comercializados na região oeste do Paraná

Abstract

More and more consumers demand quality and healthy food products, leading to studies and later production geared towards the health of the consumer. Dairy products have been featured in the diet of consumers of functional foods. The present study aimed to evaluate three plum flavor yoghurt marketed brands in supermarkets in the Western region of Paraná for the microbiological parameters, physic-chemical and sensory. The three brands analyzed presented results according to the recommended microbiological issues in legislation including the viability of traditional laticas bacteria (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), during the thirty-two (32) storage days after acquisition. In relation to the physico-chemical parameters, the values of pH and acidity were in compliance with the legislation, subject to analysis of viscosity. Investigated the opinion of a certain group of people through a market survey in order to identify the knowledge of respondents against the consumption and benefits of yogurt. The plum flavored yogurts analyzed, showed an index of knowledge by the interviewees, 68.75 31.25 aware even what reports that this taste is not very widespread among respondents. According to market research, respondents when asked if the yogurt is good health 99.13 replied that Yes, while 0.87 replied that not. This percentage indicates that the yogurt is known among people as a food that is good for health. From the results obtained, one can verify that the consumption of yoghurt is growing increasingly at the table, having a greater acceptability in relation to their benefits when compared to other dairy products. The preferred flavor among those interviewed was the strawberry, and at least 78% consumes daily or weekly. From the results obtained, one can verify that the consumption of yogurt is growing increasingly in consumer desk, attributed to its benefits when compared to other dairy products.