Avaliação sensorial e da atividade antioxidante de iogurte sabor morango enriquecido com microencapsulados de própolis vermelha

Abstract

Yogurt is a dairy product widely consumed by the general population, its sensory and nutritional attributes contribute to it being a product appreciated in much of the world. Knowing this, the dairy industry is investing more and more in this milk derivative, either innovating in new flavors and / or increasing existing ones with compounds that can bring some beneficial to the health of its consumers. The addition of red propolis to this product may be a new option to add value and as a new option of healthy food for yogurt lovers, as several studies point out the high content of bioactive compounds found in this new variety of propolis. However, because of its pronounced taste própolis needs to undergo specific processes that help to mask its strong taste, the technique of microencapsulation can be a viable alternative in this sense. In this way, the objective of this work was to develop and evaluate a new strawberry flavor formulation enriched with Red Propolis Microencapsulated (MPV), as well as to evaluate the antioxidant activity of the yogurt produced. Red propolis was supplied by the Laboratory of Quality Control of Pharmaceuticals and Medicines, located at the Federal University of Alagoas. It was microencapsulated in spray-drying and the powder obtained (microencapsulated) was stored in hermetically sealed containers at room temperature until the time of use for the formulation of yogurts. The pre-tests carried out at the Food Quality Control Laboratory, located at the Federal University of Alagoas, showed that the ideal formulations for the preparation of this new product were microencapsules of 0.05%, 0.10% and 0% red propolis , 15%, values above those mentioned were sensorially unpleasant. The sensory tests of the three Best formulations were performed at the Sensory Analysis Laboratory of the Federal Institute of Alagoas (Campus Satuba), with 120 non-trained testers through the subjective analytical method, in individual booths, where 30 ml of each sample, a sensory analysis card, 30 ml of water and 1 wafer type water and salt. The antioxidant activity was performed by the DDPH method. After statistical analysis of the data it was observed that there was a significant difference (p≤0.05) in relation to the different concentrations of MPV for all attributes evaluated. Among the different treatments tested, the YC treatment (0.15%) of MPV obtained the lowest scores for all items. In relation to the antioxidant activity, the addition of MPV in the yogurt was favorable for all treatments, being this proportional to the amount of MPV added to the yogurt, that is, the higher the MPV percentage the greater the antioxidant activity of the yogurt. It is concluded that it is possible to prepare yogurt enriched with red propolis using a percentage of 0.05% MPV, since concentrations above this may present sensorialcharacteristics that do not please the consumer.