Tecnologia e aceitação de iogurte de leite de cabra Adoçado com estévia (stevia rebaudiana)

• Ano de defesa: 2018
• Autor(a) principal: Câmara, Isadora de Menezes Brasil
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Semi-Árido; Brasil; Centro de Ciências Agrárias - CCA; UFERSA; Programa de Pós-Graduação em Ambiente, Tecnologia e Sociedade
• Palavras-chave em Português: Leites fermentados; Derivados lácteos; Caprinos; Glicosídeos de esteviol; Fermented milk products; Dairy derivatives; Goats; Steviol glycosides; CNPQ::CIENCIAS AMBIENTAIS::MEIO AMBIENTE
• Link de acesso: https://repositorio.ufersa.edu.br/handle/prefix/1035

Goat rearing has been one of the main sources of income and protein for small farmers living in the semi-arid regions of Brazil, as is the case with the state of Rio Grande do Norte. Thus, the production of a goat milk derivative such as yogurt has become a feasible option for increasing the value of the primary commodity of this activity. We therefore make a case for the advent of added powdered stevia (Stevia rebaudiana) by demonstrating its advantages as a natural, low-calorie sugar substitute that has no effect on blood glucose levels, the latter being an occurrence commonly associated with healthy nutrition habits. This study set out to develop and then assess the quality of whipped goat milk yogurt with added powdered stevia, gauging the product’s sensory acceptability and purchase intention indices. Prior to conduction of the research, the Research Ethics Committee (CEP) of the State University of Rio Grande do Norte (UERN) granted approval to the project. The yogurt was then developed and analyzed in the Food Technology Laboratory of the Rural Federal University of the Semi-Arid Region (UFERSA) with three different powdered stevia concentrations: 0.25% (T1), 0.50% (T2) and 1.00% (T3). Microbiological assays of total and thermotolerant coliforms were carried out, along with assays of mold and yeast formations and of viable lactic acid bacteria in all of the formulations that were yielded. The product was subjected to sensory analysis by means of two experiments: global acceptability and attitude scale tests, which relied on 55 and 61 voluntary tasters, respectively, all of whom were untrained adults who received properly labelled samples with the different formulations. The sample featuring the highest acceptability index was subjected to physical-chemical analyses (pH, acidity, fat, humidity, total sugars, protein) for characterization purposes. Microbiological quality was considered satisfactory and the samples were considered safe for consumption as per the standards currently in force. Two out of three trials yielded satisfactory results in regard to sensory acceptability (0.50% and 1.00%). With respect to the sensory analysis of purchase intention, results were also satisfactory and indicated the formulation with a powdered stevia concentration of 1.00% as the one best evaluated by the participating tasters. The samples did not diverge statistically between one another in regard to physical-chemical parameters, and thus the adding of stevia was not verified to significantly alter the formulations. Statistical analyses were applied to the nonparametric data via computer software (STATISTICA® 8). Whipped goat milk yogurt with added powdered stevia hence presented itself as a viable sugar substitute for the local dairy businesses, to the detriment of refined sugar and with a view to adding value to the production of goat milk products and providing consumers with a high-sensory-quality, sugar-substitute-sweetened product