Desenvolvimento de iogurte grego sabor pitaya (Hylocereus costaricensis) enriquecido com pólen apícola

Abstract

Yogurts have acidic tastes, due to the fermentation process, which can be elaborated with the addition of food raw materials, which further increase their flavor and nutritional potential. The Pitaya Vermelha stands out for its flavor and texture, with high fiber content, minerals, vitamins and bioactive compounds. Bee pollen has a high concentration of reducing sugars, essential amino acids and fatty acids, besides the presence of mineral salts, being considered a product of high nutritional value, indicated for the human diet. The objective was to elaborate Greek yoghurt taste of red pitaya (Hylocereus costaricensis), enriched with bee pollen and to evaluate its physical-chemical, microbiological and sensorial characteristics. Four formulations of yoghurts containing different concentrations of pulp and bee pollen were made (T1 = 6% + 0%, T2 = 8% + 0.6%, T3 = 10% + 1.2% and T4 = 12% + 1 , 8%), respectively, and these formulations were submitted to physical-chemical, microbiological and sensorial analysis. The results showed that the addition of red pitaya pulp (Hylocereus costaricensis) and bee pollen to yogurt added nutritional value. Sensory evaluation showed that the level of acceptance was between note 7 (moderately liked) and 8 (I liked it very much) a satisfactory result for pulp concentration, 6 (slightly liked) and 7 (moderately liked) for the concentration of pollen, which requires adjustment in the formulations for a better sensorial response. Yogurt plus pollen was technically possible and the formulation containing 0.6% pollen was selected as the best formulation based on its sensory acceptability.