Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability
DOI:
https://doi.org/10.14295/2238-6416.v73i4.681Keywords:
Bifidobacterium spp, viability, microbiology, sensory evaluation, fermented milk, fruit pulpAbstract
The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of the probiotic culture and the physicochemical characteristics (pH, titratable acidity and syneresis) were evaluated for 30 days of refrigerated storage. The yogurt showed appropriate sanitary hygienic quality and composition (average) of: pH of 4.76; titratable acidity of 0.81 % lactic acid; total dry matter of 17.67 %; total lipids of 0.22%; total protein of 3.51 %; 1.05 % ash and total carbohydrate of 12.90 %. The probiotic Howaru Bifido HN 019 remained viable, around 8 log CFU.mL-1 for 30 days of storage and in levels considered therapeutic. The product obtained more than 75% acceptance for the evaluated attributes, highlighting the appearance, taste, and consistency that obtained the means of proof between “liked very much” and “liked”, and 53.3 % of consumers demonstrated a positive attitude towards the purchase intention.
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