Elaboração de iogurte com polpa de fisális (Physalis peruviana)

• Autor(a) principal: Ferreira, Wellington Francisco de Lima
• Data de Publicação: 2015
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNIPAMPA
• Texto Completo: https://repositorio.unipampa.edu.br/jspui/handle/riu/6467
• topic: Análises físico-quimicas; Avaliação sensorial; Carotenóides; Leite fermentado; Physical-chemical analysis; Sensory evaluation; Carotenoids; Fermented milk; CNPQ::CIENCIAS AGRARIAS

Physalis peruviana is a figment of the nightshade family and has recently been assigned to fruit health positive effects associated with medicinal properties and antioxidant. Among the compounds with antioxidant properties, the carotenoids stand out in the fruits of fisális. Thus, the incorporation of the fruit in natura or in the form of pulp in fermented milk products comes as a promising alternative in order to add value to the product, making consumption and meet consumer expectations. The objective of this work was to prepare yogurts with fisális pulp and characterize them as its physicochemical and sensory properties. Two formulations were made of yogurt with concentrations of 5 and 10% of fisális pulp. For the characterization of pulp and yogurt were carried out analyses of titratable total acidity, total soluble solids (° Brix), moisture, ash, fat, proteins, pH and total carotenoids. Sensory characteristics of yoghurt were evaluated for acceptance tests and purchase intent. The test results were submitted to analysis of variance and means test (Tukey). The yogurts with 5 and 10% of fisális pulp presented respectively pH of 4.38 and 4.28, acidity of 1.14 and 1.14 g of lactic acid/100 g, total soluble solids of 19.8 and 20° Brix, total carotenoids and 1.65 1.50 μg beta-carotene/g. Chemical composition parameters of yoghurts produced resulted in values that meet the current legislation. The acceptance rate of sensory analysis indicated that the formulation with 5% of pulp obtained acceptance of 84.6% among the tasters and with 10% of pulp obtained 81.8% of acceptance. Both formulations could be developed satisfactorily in the market because it showed acceptance rate averages above 70%. Thus, it can be concluded that it was possible to produce yogurt with fisális pulp, as the formulations have attended the physico-chemical criteria established by the legislation, as well as the minimum and sensory requirements indicated antioxidant potential in those products, due to the presence of carotenoids.