DEVELOPMENT OF OF PREBIOTIC FERMENTED GOAT MILK, WITH LOW LACTOSE ADDED β-CYCLODEXTRIN
DOI:
https://doi.org/10.5935/2238-6416.20120069Keywords:
cow's milk substitute, functional food, lactose intolerant, dietary fibersAbstract
Consumers are interested, actually, in foods besides nutritive healthy. Goat milk and its derivatives play an important role as a source of calcium, high digestibility fat, high biological value and hypoallergenicity protein. Dealing the demand for healthy dairy derivatives, a small dairy in Coronel Pacheco has made fermented goat milk natural, facing, however, serious difficulties in the coagulation of milk from his herd. The product formed a very fine and fluid curd. Another difficulty faced was the characteristic "goat" flavor of goat milk which reduced the acceptability of fermented milk among its consumers. Thus, the objective of this study was to optimize the manufacturing process of natural fermented goat milk for this dairy, seeking to solve the difficulty of this derived milk clotting. Different treatments were tested in order to make the curd formed by coagulation of goat milk more consistent and improve fermented goat milk sensory acceptability. From preliminary tests and physical-chemical and microbiological analysis of raw material, two formulations were developed of concentrate fermented goat milk, one added only of inulin and other added of inulin, β-cyclodextrinand lactase. Was also performed a physicalchemical and microbiological analysis of the developed formulations and evaluated the sensory acceptability of these formulations for flavor, aroma, texture and overall acceptance using a hedonic scale of nine points. The post acidification and the viable lactic acid bacteria count of the formulations were followed for 30 days. It was observed that the process of concentration by evaporation and addition of inulin was efficient to make the produced curd more consistent. It was also found that the two formulations of fermented goat milk were according to the legal standards in relation to physico-chemical and microbiological requirements of the Normative Instruction nº 46 of 2007, which establishes the Technical Regulation of Identity and Quality of Fermented Milks.They also maintained their sensory characteristics related to flavor and aroma, and regard the acidity and lactic acid bacteria counts requirements of the Standard of Identity and Quality of Fermented Milk during 30 days of storage at 7ºC. The formulation of fermented goat milk concentrate with insulin, β-cyclodextrin and lactase showed greater acceptance for flavor and overall impression than the formulation of fermented goat milk concentrate with only inulin (p< 0.01). In relation to the texture and aroma, the two formulations presented the same acceptance (p< 0.01). The average acceptance of the formulation of fermented goat milk concentrate with added inulin, β-cyclodextrin and lactase in flavor was situated between the hedonic terms "indifferent" and "like slightly" and in relation to attributes: flavor, texture and overall impression were ranked among the hedonic terms "like slightly" and "like moderately", indicating that the product had good acceptance.
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