Vida de prateleira de iogurte de cajá com Bacillus clausii: avaliação química, físico-química e microbiológica

Abstract

Yogurt is a fermented drink that one can add probiotics and fruit pulps making it more attractive to consumers. The objective of this study was to elaborate two formulations of yellow mombin yogurt (F1: with Bacillus clausii; F2: without Bacillus clausii), and evaluating its chemical characteristics (centesimal composition, radical activity 1,1-diffenil-2-picril-hydrazil (DPPH), FRAP (Ferric Reducing Antioxidant Power) and total phenolics), physicochemical (pH and soluble solids content) and microbiological quality (total and thermotolerant coliforms, coagulase-positive Staphylococcus count, Salmonella sp. evaluation, fungi count and viability of B. clausii) over 150 days of storage. The yellow mombin yogurt presented a low-fat content (2.63g lipid/100g of yogurt), and a protein source (8.3g protein/100g). The B. clausii exerted little influence on DPPH, FRAP and total phenolics throughout storage, but influenced pH, leaving the yogurt less acidic after 60 days compared to F2. For soluble solids outcome, it ranged (22.33 to 27) throughout storage, being different between formulations on days 30 and 150, with higher averages in yellow mombin yogurt with B. clausii. There was only growth of fungi along storage. The probiotic B. clausii remained viable over the 150 days of storage, with a final count of 4.1 x 108 CFU/g. The characteristics presented by the yogurt make it an attractive product to the public, especially those looking for foods with functional properties and with low-fat content, besides being a propitious carrier for probiotic B. clausii.