Estudo da elaboração de iogurte de leite de coco usando diferentes tipos de espessantes

Abstract

New food needs make it necessary to develop products or diversify the ingredients used in products already established on the market. Coconut milk is the liquid extracted from the coconut pulp and has a positive impact on the immune system, with large amounts of saturated fatty acids and medium chain triglycerides capable of improving the immune system, assisting in antimicrobial and antiviral activities, in addition to improving the digestive system. In this way, being beneficial to health, coconut milk proved to be a good substitute for cow's milk, when sensorially tested in already consolidated products. In this context, the present work will aim to develop and characterize yogurt based on coconut milk added with thickeners. The work was developed in three stages. In the first stage, preliminary tests were carried out to determine the types of thickeners (gums) to be used, carboxymethylcellulose, agar agar and xanthan gum were tested, in an isolated and combined way through the syneresis test, which was carried out every 3 days during 12 days. In the second ste p, the effect of coconut sugar concentration, inulin concentration and fermentation time was verified through the central composite design (CCD) 23

, containing 3 central points. The formulations of the experimental design were characterized in terms of pH, soluble solids, titratable acidity (%) and beverage yield. In the third stage, the characterization of the sample optimized in the experimental design was carried out. The results obtained in the three test steps determined the best thickener, substrate concentration, fermentation time with an effect related to pH, beverage yield and optimized sample characterization. Two samples were characterized, being that of yogurt based on coconut milk and cow's milk. Presenting moisture 79.97%, ash 0.19%, lipids 2.27%, proteins 3.9% and carbohydrates 13.67% and moisture 84.61%, ash 0.70%, lipids 1.34%, proteins 2.9% and carbohydrates 10.57% respectively.