DEVELOPMENT OF A GOAT MILK YOGURT FLAVORED WITH THE MANGABA FRUIT (Hancornia speciosa Gomes)

Resumen

Goat's milk has characteristics that distinguish it from other species animal’s milk. Its use combines the best features of digestibility and the possibility to be consumed by allergic people to cow's milk and its derivatives. This study aimed to evaluate the physical- chemical, microbiological and sensory yogurt made of goat's milk with added pulp and sweet mangaba (Hancornia speciosa Gomes ).This study also aimed to add the use of the fruits of Brazilian cerrado. Five concentrations of mangaba pulp and jam were employed: 0%, 5%, 6%, 7%, and 8%. The indices of color, lipids, total soluble solids (°Brix), pH, proteins and acidity were determined. Microbiological analyses were conducted on the yogurt to determine the presence of thermotolerant coliforms, aerobic mesophiles and Salmonella sp. A group of 50 untrained food tasters was used in the sensory analyses. A structured 5-point hedonic scale was employed, from 1 (“I disliked the product very much”) to 5 (“I liked the product very much”). The acceptability index was also calculated. Regarding the yogurts flavored with mangaba pulp and jam, only the indices of color and total soluble solids presented significant differences. The microbiological analyses were compliant with Brazilian standards. The results of the sensory analysis were also satisfactory. This study concluded that goat milk yogurt flavored with mangaba pulp or jam is a promising alternative to those consumers who are allergic to cow milk, as well as to those who would like to include such product in their diet seeking a better digestibility.