Avaliação microbiológica de iogurte de seriguela (spondias purpurea l.)

Abstract

The serigueleira (Spondias purpurea L.) is a tropical fruit, originating in Central America, which has adapted satisfactorily in some South American countries, such as Brazil. Its fruit is rich in macro and micronutrients, in addition to having excellent sensory attributes, being suitable for use in the preparation of new food products. Based on the above, this research aimed to prepare a yoghurt added with seriguela pulp and evaluate its microbiological quality. For this, three seriguela yogurt formulations were processed, named T1, T2 and T3, varying in the amount of fresh milk, seriguela pulp and prepared in seriguela flavor powder. The formulations were subjected to analyzes of mold and yeast quantification, total and thermotolerant coliform counts and search for Salmonella spp. All parameters analyzed showed that the seriguela yoghurt formulations were in compliance with the quality standards established by legislation. Thus, this study infers that the addition of seriguela pulp to yogurt is safe from a microbiological point of view, in addition to adding commercial and nutritional value, making it an income alternative for small producers.