Desenvolvimento e caracterização de leite fermentado acrescido de mel de abelhas meliponas (Tetragoniscula angustula)

Abstract

Studies show significant changes in the eating habits of Brazilians, who have sought a healthier diet and nutritious. Thus, the present study had aimed to develop a fermented milk plus honey bees Meliponidae Jatahy (Tetragonisculaangustua). Were evaluated the characteristics physic-chemical, microbiological, cell viability, sensory acceptance and purchase intent of the proposed formulation. Microbiological analysis indicated good hygienic and sanitary practices during the preparation of the product, given that all the parameters were evaluated according to the standards set by Brazilian legislation. The physico-chemical analysis indicated relevant nutritional aspects such as high content of protein, minerals, carbohydrates and low in lipids. The product developed had good sensory acceptance by panelists attributes taste, viscosity, flavor, overall impression test, and purchase demonstrated that 52,5% of the tasters would buy the product. The developed product can be considered innovative, once it was not observed in the consumer market fermented milk plus honey bees Meliponidae or similar scientific work. The use of honey bees meliponidae in dairy products can contribute to the stimulating and strengthening of beekeeping, especially among smallholders.