SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED

Abstract

There is a concern for people to consume more healthy foods, among these foods has been highlighted in recent years the probiotic fermented milk as well as having the nutritional characteristics of the basic food groups, also promotes beneficial health effects due to consumer action of probiotic bacteria existing in its constitution. As a consequence of these facts the present study aimed to develop and evaluate the probiotic fermented milk added with skim genipap osmotically dehydrated in relation to physicochemical, microbiological and sensory. We made the following physical and chemical analyzes (pH, titratable acidity, fat, protein, total solids, ash, carbohydrates and calories), microbiological (determining the number of lactic bacteria, most probable number (MPN) of coliforms at 35 and 45ºC and counting total mesophile bacteria). In sensory analysis was applying the acceptance test for the following attributes: sweetness, aroma, texture, taste and overall impression and the determination of purchase intent. The results showed that fermented milk produced, kept during storage in the required microbiological standards ANVISA, the number of bacteria which is the microflora was 6.0 X10⁷ CFU / mL after 28 days storage, the results of physicochemical and sensory show that the product has a high nutritional value and good acceptance by consumers, becoming a great alternative to commercial products since.