Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.)

• Ano de defesa: 2019
• Autor(a) principal: Souza, Marcos Felipe dos Santos
• Orientador(a): Marques, Carlo Aldrovandi Torreão
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Zootecnia
• Palavras-chave em Português: Zootecnia; Laticínios; Processamento de laticínios; Culinária; Iogurte; Leite de cabra; Umbuzeiro; Ácido 2-tiobarbitúrico; Derivado lácteo; Estabilidade oxidativa; Leite caprino
• Palavras-chave em Inglês: 2-thiobarbituric acid; Dairy derivative; Oxidative stability; Goat milk
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/14358

The objective of this study was to evaluate the physicochemical, microbiological and lipid oxidation of goat's milk sundae yogurt with added umbu jelly (Spondias tuberosa Arr.) In 28 days of storage. The experiment was divided into three treatments (0%, 10% and 20% of umbu jelly (Spondias tuberosa Arr.)), Evaluated in triplicate form, and the physicochemical characteristics were evaluated by Tukey test a 0.05% and the oxidative analyzes evaluated by regression test, analyzed by the SAS® statistical program. Significant difference (P <0.05%) was observed in the physicochemical characteristics between the treatments. The totals of yoghurt solids with 0% of umbu jelly obtained lower proportion in relation to the other treatments (0% - 20.87%; 10% 26.28%; 20% - 35.94%), different for the contents. of mineral material, of which, the higher the level of jelly of umbu the lower the content of mineral matter (0% - 1,0%; 10% - 0,89%; 20% - 0,79%), for the contents of protein and fat there was a higher proportion in the treatment with 0% compared to the others. For the lactic acid pH and acidity levels, a difference was presented when compared between the treatments in the storage time. For the presence of lactic acid bacteria, the levels presented are in accordance with the minimum parameters that are in the recommended legislation, the same corresponds to the levels of thermotolerant and total coliforms, as well as the presence of yeast and filamentous fungi. There was a difference in lipid degradation in the different levels of umbu jelly addition. According to the analyzes obtained by the TBARS method, a difference in absorbance was observed between treatments and on different storage days (0%: 0.71; 10%: 1.39; 20%: 2.08). Goat's milk sundae yogurt with umbu jelly was widely accepted by consumers through the sensory test, being rated on the hedonic scale as “very liked” to “extremely liked”, and with purchase interest showing results of "Would certainly buy."