Frozen iogurte sabor maracujá à base de leite de búfala enriquecido com mel de abelha (Apis mellifera L.)

Abstract

Among the foods with good nutritional and functional characteristics, dairy products, such as frozen yogurt, are highlighted, when enriched with honey, it presents greater nutritional potential. The objective of the study was the development of a frozen yogurt based on buffalo milk flavored passion fruit containing different concentrations of bee honey and evaluation of its physicochemical characteristics and sensory acceptance. The physical-chemical analyzes of buffalo milk quality control were performed in triplicate by instrumental method of the Master Complete Asko milk analyzer and consisted of the determination of the fat content, non-greasy solids, proteins, lactose, water content, temperature, Solids, density, pH and conductivity. For the quality control of honey, the analyzes were performed according to the official requirementsof the current legislation for determination of moisture, water activity, reducing sugars, nonreducing sugars, water insoluble solids, minerals (ash), diastase activity and hydroxymethylfurfural HMF).Five treatments of frozen yogurt with different concentrations of honey were processed. Microbiological analyzes were performed to determine the coliform counts at 35 ° C and 45 ° C, Staphylococcus aureus, determination of Salmonella spp., Physicochemical analyzes of: moisture, ash, pH, reducing sugars and percentage of overrun. The sensory evaluation through acceptance and purchase intention tests was carried out containing 120 randomly invited advisors, members of the IFPI. The buffalo milk analyzed presented values in accordance with the standards required by the legislation. The honey presented physical chemical characteristics according to the standard established by the specific legislation. The frozen yogurt samples analyzed varied only in terms of total solids, and reducing sugars. For the sensorial tests, the T0 and T1 treatments presented greater acceptance, as for the aroma and texture attributes, both treatments were accepted by the tasters, with an overall acceptance average of 5.89 (T4) to 7.36 (T1) , the mean values were between 3.69 (T1) and 2.19 (T4) if the product underwent an adjustment in the intensity of sweetness possibly contributing to obtain better results.