Desenvolvimento de bebida láctea fermentada adicionada de polpa de mangaba e suplementada com ferro

In Brazil, milk whey becomes an important raw material that can be used to produce lacteal drink due to its high offer, nutritional characteristics, functional properties, pollution potential and low cost. The objective was to develop a fermented lacteal drink added of mangaba pulp and supplemented with iron, in order to obtain a feed alternative for low cost, of quality, with high nutritional value and considerable acceptance by students in the North of Minas Gerais. It was evaluated the effect of concentration of non-fat solids and sucrose in the acidification of yogurt. Were realized microbiological and physico-chemical analyses of the beverages developed as well as it was evaluated the stability and acceptability by scholar children and adolescents. It was prepared yoghurt to evaluate the best concentration of sucrose to be used in front of acidification of the product, from milk powder with concentrations of 6, 8, 10 and 12% of non-fat solids, 4, 6, 8 and 12% of sucrose; it was added lactic mixed culture of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus. It was collected samples of yogurt in pre-determined times for the analysis of acidity and pH. The factors time, non-fat solids and sucrose content were significant (p <0.05) except the sucrose concentration in relation the pH. Therefore, pH and acidity variables behaved in an independent way according to the factors studied. It was observed a decrease of the titratable acidity in function of sucrose concentration in milk. There was significant interaction between pH values and concentrations of sucrose used in this study. So, although there may be differences in texture and viscosity of the coagulum, no differences were observed regarding the acid production and pH decrease. Two formulations of lacteal drink were processed in the Laboratory of Food Technology, at Institute of Agricultural Sciences, at Federal University of Minas Gerais, in Montes Claros, in order to evaluate the microbiological quality of the lacteal drinks developed. It was performed analysis for total coliforms and filaments fungi and yeasts, verifying the criteria and minimum requirements for product consumption It was also performed physico-chemical analysis of pH, acidity, moisture and volatile, total dry extract and ash, as provided by law. The analysis of total coliforms and filamentous fungi and yeasts showed negative in the two samples of the two fermented lacteal drinks prepared. The result revealed in these analyzes may be related to good hygienic-sanitary conditions during processing of the fermented lacteal drinks, since total coliforms are pretty sensitive to heat treatment and the use of sanitizers and detergents in the hygienization processes. There was a gradual reduction of the pH in consonance to the increase of acidity, predominantly, expressed in the presence of lactic acid in the medium in time slots 0, 7, 15, 21 and 28 days, in the two drink evaluated, but the evaluated values did not show significant difference between them. The formulations of fermented lacteal drinks added of mangaba pulp and supplemented with iron showed good sanitary condition, since were not detected the evaluated microorganisms. In view of the physico-chemical characteristics analyzed it was observed that the moisture and volatile content increase in the measure that add higher amounts of whey to the drink, while the concentrations of total solids and ash shows inversely proportional to this increase of whey in detriment of the milk. The fermented lacteal drinks behaved with good stability during the 28 days of storage under refrigeration, with values of pH and acidity remaining within the range suitable for this type of food. The formulations differed in the content of milk and whey, what contained 70% (v / v) milk and 30% (v / v) milk whey have been identified as a Fermented Lacteal Drink 1 and what contained 50% (v / v) milk and 50% (v / v) milk whey was identified as Fermented Lacteal Drink 2. The thermophilic lactic culture used was composed of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus in a 2:1 ratio. It was standardized the addition of iron to the two drinks, following the parameters proposed by the current legislation. From the results obtained in the sensory evaluation realized by applying the Hybrid Hedonic Scale, it was observed that the two formulations have obtained a distinct acceptability, whose lacteal drink 2 presented biggest preference as compared to lacteal drink 1, being the first with acceptance upper to 85%, as advocated for a preparation that can be inserted in the feeding of the scholar. As seen in the present work, the lacteal drink 2 added mangaba pulp supplemented with iron amino acid chelate showed high acceptability for all analyzed variables, being viable its marketing by lacteal industry. Reinforcing the possibility of the use of milk whey in the preparation of lacteal derivates as a way to utilization, minimizing the inconvenience brought by its discard and obtaining the technological and nutritional benefits of its constituents, especially in relation to whey proteins.