Desenvolvimento de iogurte sabor cappuccino

Abstract

Yogurt is the product that is fermented by crops of Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. The cappuccino is an Italian-style coffee made with espresso, usually combined with milk and whipped cream. Can be added of chocolate and cinnamon powder. This work has as main objective to develop a yogurt with cappuccino flavor. Specifically aimed to verify the interaction of microorganisms with the cinnamon powder, conduct analyzes of centesimal composition, physico-chemical and microbiological characteristics of the product and also its sensorial acceptability. The yoghurt was produced using UHT (Ultra Hight Temperature) skimmed milk and combination of starter cultures in a proportion of 2:1 containing the microorganisms Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, respectively. The added cappuccino was produced using refined sugar, distilled water, instant coffee, cocoa powder and cinnamon-of-China powder. The formulations vary in the composition of cappuccino, with the addition of cocoa powder and cinnamon-of-China powder, because its well known that it can be prepared in various ways. Analyzes were: microbiological quality, as specified in Instruction n°. 5 of 13 November of 2000 (Coliforms 35 ° C, coliforms 45 ° C, and molds and yeasts), centesimal composition and physic-chemical properties, analysis of lactic acid bacteria every 7 days (day 1, 7, 14, 21 and 28 days) and sensorial analysis, employing the hedonic scale test, applying the attributes of color, appearance, texture, flavor and global impression and preference tests and the intention to buy. All samples presents pH, acidity and microbiological values according to the allowed under the legislation. There was no confirmation that the cinnamon-of-China powder had interference with the growth and development of lactic acid bacteria of yogurt. Based on the results of the Sensorial Analysis and Statistics, can be concluded that the sample produced by Treatment 2, containing distilled water, refined sugar, instant coffee and cocoa powder in the composition of its mix for cappuccino, showed greater acceptability to the consumer.