Desenvolvimento de uma bebida láctea fermentada prebiótica e saborizada com graviola

Abstract

The functional food market is undergoing a change that, even in a slow way, has been gaining space with each passing day in the preference of Brazilians for presenting desirable physiological characteristics. Thus, the general objective of the study was to develop and characterize a fermented dairy drink flavored with soursop pulp added with passion fruit peel flour in different concentrations as an alternative for the use of whey, evaluating its sensory acceptance. The elaborated dairy beverages contained 0% (Drink 1), 0.25% (Drink 2), 1% (Drink 3) and 4% (Drink 4) of passion fruit peel flour, being evaluated the physical-chemical and sensory characteristics formulations. For the physical-chemical analyzes carried out, there were no differences in relation to those found in the literature, except for the low total acidity, where generally the acidity for milk drinks found in other studies is higher. In relation to sensory analysis, in general, there was reasonable acceptance considering that the average grades assigned were among the hedonic terms "I did not like or dislike" to "I liked slightly". It was observed that there was only a statistical difference (p <0.05) for the aroma attribute in which drink 2, containing 2.5 g / L of passion fruit peel flour presented the highest average. Thus, the results of the sensory analysis were satisfactory, as the approval rate was around 63% for all formulations.