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.KEYWORDs: Sensory analysis; Microbiological analysis; Physical and chemical analysis; Cerrado fruits.
DEsENVOLVIMENTO DE IOGURTE DE LEITE DE CABRA sABORIZADO COM MANGABA (Hancornia speciosa GOMEs)REsUMO: O leite de cabra apresenta características próprias que o distinguem do leite de outras espécies de animais. Seu uso agrega as características de melhor digestibilidade e possível utilização por pessoas alérgicas ao leite de vaca e seus derivados. Esse trabalho objetivou avaliar as características físico-químicas, microbiológicas e sensoriais de iogurtes produzidos com o leite de cabra com adição de polpa e doce da mangaba (Hancornia speciosa Gomes). Este estudo visou também agregar o aproveitamento das frutas do cerrado brasileiro. Foram utilizadas cinco concentrações (0%, 5%, 6%, 7% e 8%) de polpa e doce de mangaba. No iogurte, foram determinados índice de cor, lipídeos, sólidos soluveis totais (graus Brix), pH, proteína e acidez. Foram realizadas avaliações microbiológicas de coliformes termotolerantes, aeróbios mesófilos e Salmonella sp no iogurte. Os testes sensoriais foram realizados com um grupo de 50 provadores não treinados. Foi usada a escala hedônica estruturada de cinco pontos, com extremos 1 (desgostei muito) e 5 (gostei muito). Foi calculado ainda o índice de aceitabilidade. Para os iogurtes elaborados com polpa e doce de mangaba, apenas o índice de cor e o °Brix obtiveram diferenças significativas. As análises microbiológicas se apresent...
