Iogurte saborizado com polpa de cupuaçu e enriquecido com Arthrospira spp.

Abstract

The processing of milk with fruits and algae represent an alternative for the production of yogurt with tropical and exotic flavors, adding nutritional value, as well as seeking to demonstrate the viability of the fruit in the confection of dairy products for the cupuaçu producer, especially in the Amazon region where the culture is the main economic activity. This work aimed at the sensorial and physical-chemical characterization of cow's milk yogurt flavored with cupuaçu (Theobroma grandiflorum) pulp and espirulina (Arthrospira platensis). Formulations with 5% cupuaçu pulp and espirulina powder at 1% (T1), 2% (T2), 3% (T3) and 4% (T4) were prepared. The sensory acceptability of the formulations was evaluated for consistency, color, flavor, appearance, and aroma using a nine-point hedonic scale with 50 untrained testers. The most accepted formulation was T1, with 5% cupuaçu pulp and 1% espirulina powder. To evaluate stability T1 was formulated again and stored under refrigeration at 6 ± 2°C for 28 days (by physicochemical and sensory analysis) at 7 day intervals. It was verified that the yogurt containing 1% espirulina presented the highest average scores, standing out in the sensory profile with an acceptance index of >70% for the attributes flavor, aroma and consistency, while remaining stable within the storage standards in force in the current Brazilian legislation, showing that it is a functional product with potential for future commercial tests.