Qualidade do iogurte de leite de cabra com geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia)

Abstract

There are several ways to market goat milk and dairy products, but the development of a new product is still challenging, as it needs to meet mainly the demand for a healthy and quality product. Thus, in order to add value to the marketing of products of caprine origin, and to produce an attractive food for the consumer market, the objective was to prepare and evaluate goat's milk yogurt with the addition of pineapple (Ananas comosus) and noni jellies. (Morinda citrifolia). Five treatments of goat's milk yogurt were developed with different concentrations of pineapple and noni jellies (0: 0; 0.5: 0.5; 1.25: 1.25; 2.5: 2.5 and 5: 5%) in the proportion of 1: 1, and then the physical-chemical characteristics (humidity, ash, lactose, acidity, pH, fat and protein), antioxidant activity (AA), total phenolics (FT), content of vitamin C; as well as microbiological analyzes (coliforms at 45ºC, mesophiles, psychrotrophic, Salmonella spp., and coagulase positive Staphylococcus) and sensory analyzes were performed. For the sensory tests, 20 trained tasters were selected and performed tests, such as: Quantitative Descriptive Analysis (ADQ), purchase intention and acceptance test. The statistical data of the microbiological analyzes were calculated using the average amount analyzed for each microorganism in the treatments, in order to tabulate the results through descriptive statistics. The physical-chemical analyzes, ADQ, antioxidant activity, total phenolics and vitamin C were subjected to analysis of variance (ANOVA), performing the Tukey test at the level of 5% significance (p <0.05), for comparison averages. And acceptance and purchase intention tests were performed using the Friedman test, followed by the post-hoc Nemenyi. There was no significant effect (p> 0.05) for the physical-chemical analysis, in addition it was possible to observe that as the concentrations of pineapple and noni jellies were added to the yogurt, the treatments showed better antioxidant response, total phenolics, vitamin C, as well as a better sensory response to acceptance and purchase intention tests. In conclusion, the products provide positive qualities to add value to the dairy goat sector, offering the consumer a new food alternative with functional characteristics.