Desenvolvimento de bebida láctea fermentada sabor umbu (Spondias tuberosa Arruda Câmara) com potencial atividade simbiótica

• Ano de defesa: 2016
• Autor(a) principal: SAMPAIO, Maria Medeiros
• Orientador(a): SILVA, Celiane Gomes Maia da
• Banca de defesa: SALGADO, Silvana Magalhães, ANDRADE, Samara Alvachian Cardoso, MACHADO, Erilane de Castro Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Departamento de Ciências Domésticas
• País: Brasil
• Palavras-chave em Português: Bebida láctea; Umbu; Spondias tuberosa
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7364

The development of fermented milk drink with functional characteristics, added a tropical fruit, it is apromising alternative for Food Science and Technology. The aim of this study was to develop a fermented dairy beverage formulations from probiotic cultures and prebiotic addition and umbu pulp (Spondias tuberosa Arruda Câmara).It was used the response surface methodology in order to evaluate the influence of whey (20%, 30% and 40%) and FOS (fructooligosaccharides) (2%, 4% and 6%) on the sensory attributes color, flavor, aroma, consistency and Global Quality, and purchase intention. The assays were performed according to the full factorial design of 22 totaling 7 tests. Sensory analysis of acceptance and purchase intention, and calculation Acceptability Index were made for formulation selection with better results. This formulation was subjected to physical and chemical analysis, chemical composition and assessment of stability during 28 days of refrigerated storage. The evaluation of the effect of the variables showed that FOS contributed to the color, taste and purchase intent, while the whey showed influence only in the color of milk drink. The pulp umbu presented satisfactory results as the physical-chemical evaluation in accordance with the literature. Sensory analysis showed the test 3, with 6% of FOS and 20% of whey, such as milk drink with better sensory acceptance. The milk drink presented acidity of 0.73g lactic acid / 100 g, low pH (4.02), Soluble Solids 16.77°Brix, in accordance with the use of ingredients and technology. Carotenoids and Phenolic Totals presented at low levels, 0.167 mg / 100 mL and 0.541 mgGAE / 100mL, respectively.About the Centesimal Composition, the milk drink had high moisture, low in fat and ash and protein content in accordance with the law. During the storage period, the milk drink showed good stability for pH and acidity and bacterial of lactic acid count 1,6x106 CFU/mLat the end of 28 days of storage, minimum concentration recommended by the legislation. Therefore, it is concluded that the fermented drink of umbu is technologically viable, stable up to 28 days of cold storage about functional and sensory point of view.