Estudos das características de polpa de uvaia adicionada em iogurte de soja

Abstract

The objective of this work was to encourage the consumption of soy products and offer new options for the consumer choice. The development of a soy yogurt with uvaia pulp prepared from the soybean water extract, may represent an alternative for the food industry as a new product. The work was divided in steps, and primarily were analyzed the characteristics of the pulp of uvaia harvested in two distinct regions: instrumental color, pH, total soluble solids, acidity and ratio. It was noticed that with exception to pH, all parameters showed statistical variation and that the region of fruit harvest influences its final characteristic. The second stage resulted from the analysis of the influence of pasteurization of the uvaia pulp, and it was possible to verify the vitamin C potential of this fruit, corresponding to 40,27 ± 4,46 mg/100g. Following the study, the preparation of uvaia and soy yogurt was carried out, to which the sugar concentration was varied, both of which were submitted to microbiological analysis. The seventh stage was designed to conduct the sensory analysis of natural soy yogurt, with the collaboration of 80 untrained judges, defined that the concentration of 11% sugar was the most adequate to the palates of the judges. The three soy yoghurts were analyzed for pH, acidity, color and total soluble solids, while the 11% formulation was also used for protein, lipid, moisture, ashes and carbohydrate analyzes. In addition, the yogurt acidification process was analyzed through pH curves and acidity in lactic acid. When defining the formulation of natural soy yogurt, four formulations of soy yoghurt plus a preparation or pulp of uvaia were made, and the preparation was prepared with concentrations of 12.5% and 25% sugar, the latter made with Pulp harvested in both regions. The four formulations were intended for sensory analysis with 80 untrained judges and the yoghurts plus uvaia pulp were intended for color analysis, total soluble solids, pH and acidity. From the two sensorial analyzes performed, the profile of the judges was analyzed, corresponding to 160 questionnaires applied. The soy yoghurt plus uva pulp presented results concerning the sensory analysis for the attributes the color, appearance, taste, odor, consistency and overall impression notes above 6, which fits within the hedonic scale used as slightly liked. For purchase intent, all formulations fell into the range that they might buy / perhaps not buy and would probably buy the developed product.