Desenvolvimento de iogurte tipo “sundae” sabor jabuticaba (myrciaria jaboticaba (vell) berg) com adição de ingredientes funcionais para aporte de fibras

Abstract

The objective of this work was the preparation of yogurt plus jabuticaba jelly rich in fiber. The work was divided into three stages. The first aimed to the preparation of 5 types of jelly: standard (P) with Chia (CH) (1 and 2%) and with green banana biomass (BBV) (1 and 2%), which the microbiological analyzes were submitted, sensory and physico chemical to select the best concentration of fibers (CH and BBV) is added to jelly for use in the second step. In the second stage it was prepared yoghurt type "sundae", and carried out the microbiological and sensory analyzes of the three formulations: (i) with the addition of standard jelly; (ii) adding jelly with 1% BBV; (iii) adding with CH jelly 1%. In the third stage the yogurts were characterized as to pH, titratable acidity, moisture, fat, protein, fiber, carbohydrates, ash and determination of total lactic acid bacteria. The physicochemical and sensory analyzes were submitted to ANOVA and Tukey test (p ≤ 0.05). In the sensorial analysis, the 5 jelly formulations showed no significant difference in acceptance testing for all attributes (appearance, color, aroma, flavor and consistency) presenting averages above 6.5, with positive assessment. The intent to purchase the jelly added 1% CH differ significantly from the standard, with the highest average (4.0). Were selected for application in yoghurt type "sundae" standard jellies, with BBV 1% and 1% CH. The physicochemical analyzes, jelly with 2% CH had the highest total soluble solids (66.87ºBrix) where the components of chia, such as protein, dietary fiber and carbohydrates, may have dissolved and contributed to this value . Formulations CH added (1% and 2) showed lower values of Aw (0.83), probably due to their ability to form gel, interacting with the water, decreasing the amount of available free water. As for the reducing sugars into glucose jelly added 2% BBV had the highest content (27.29%) differing from other jelly samples. During cooking resistant starch may have lost some of its strength, which probably caused his breakdown, contributing to a greater amount of glucose. The jelly with 1% CH showed the highest fiber content (0.93g / 100g) differing from the standard samples (0.038g/100g) and 1% BBV (0.055g/100g). For yoghurt, all the attributes evaluated in the sensory analysis of the acceptance test, were within the acceptance range (average above 6.8) and positive assessment in purchase intent test. In chemical composition, the yogurt added with CH jelly 1% differed from other formulations with respect to protein content (5.04g/100g) and fibers (0.186g/100g) having the highest protein content and fiber. All yoghurt formulations may be characterized as "partially skimmed" by present values of less than 2.9% fat. Both jelly as yoghurt type sundae can be vehicles for fibers insert in food. The addition of chia seed promoted an increase in the amount of fiber and protein in the yoghurt type sundae.