Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
Marcelino Maia Bessa | Alvaro Gustavo Ferreira da Silva
Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop products with these characteristics, functional foods. Therefore, the objective of this work was the elaboration and physical-chemical and sensorial characterization of tamarind yoghurts enriched with prebiotics (inulin and fructooligosaccharide). Three formulations were prepared: A (without addition of prebiotics), B (plus 3% inulin) and C (with 3% fructooligosaccharide), which in turn were submitted to physical-chemical analyzes of moisture, ashes, pH, titratable acidity and lipids; and the sensory analysis of acceptance and purchase intention. From the results, it can be noticed that there was no statistical difference in the evaluated parameters, except for the moisture content, which showed a difference between the samples. Regarding the results of the sensory evaluation, it was observed that, statistically, the addition of prebiotics did not promote significant interference (p < 0.05) in any of the sensorial aspects evaluated, showing that all the samples were well accepted, with > 70%. The formulations with addition of the prebiotics obtained similar acceptances to the standard product, besides presenting good expectations of commercialization. In this way, it was possible to perceive the viability of the addition of prebiotics in tamarind-flavored yogurt formulations, contributing to the diversification of the dairy sector and functional foods.
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