RESUMOForam analisadas 136 amostras de iogurtes com frutas de 8 marcas diferentes, adquiridas em supermercados da cidade de São Paulo, no período de 1997 a 1998, com a finalidade de caracterizá-los quanto aos parâmetros físico-químicos, identificação histológica das frutas adicionadas e viabilidade de bacté-rias lácticas viáveis. Nas avaliações foram utilizadas metodologias oficiais e recomendações. Quanto aos parâmetros físico-quími-cos, os resultados obtidos das variações médias e desvio padrão foram os seguintes: pH (4,01±0,11); substâncias voláteis (77,91%±1,85); resíduo mineral fixo (0,68%±0,10); lipídios (1,95%±0,65); proteínas (2,95%±0,46); carboidratos totais (15,89%±1,44) e valor calórico (93±9). Das 136 amostras analisadas, detectou-se fraude em 5,8% por não apresentarem as frutas indicadas na rotulagem, em 40,4% por apresentarem elementos histológicos de vegetais não discriminados pelos fabricantes e 44,1% por conterem fungos filamentosos, indicativo de utilização inadequada de matéria-prima. Quanto à viabilidade das bactérias lácticas, verificou-se a positividade da fermentação em até a diluição 10 -7 em todas as amostras, mesmo naquelas que apresentavam apenas cocos Gram-positivos. Na contagem individual de estreptococos e de lactobacilos constituintes da microbiota láctica, 31,73% das amostras apresentaram quantidade igual ou superior a 10 7 UFC/mL, limite mínimo indicado pela Recomendação Mercosul nº 31/97. Palavras-chave: iogurtes com frutas; composição nutricional e valor calórico; identificação histológica; viabilidade de bactérias lácticas. SUMMARYPHYSICO CHEMICAL, HISTOLOGYCAL AND VIABILITY OF LACTIC BACTERIA IN YOGURTS CONTAINING FRUIT. One hundred and thirty six (136) samples of yogurts with fruits from eight different brands, acquired in supermarkets of São Paulo, in the period betwen 1997 and 1998, have been analysed aiming to characterise them for physico-chemical parameters, histologycal identification of added fruits and viability of lactic bacteria. On valuation official methodologies and recommendations were used . Concerning the physico-chemical parameters, the obtained results for medium verification and standard deviation were as follows: pH (4.01±0.11); volatile substances (77.91%±1.85); fixed mineral residue (0.68%±0.10); lipids (1.95%±0.65); protein (2.95%±0.46); total carbohydrates (15.89%±1.44) and caloric value (93±9). From the 136 samples analyzed, fraud was detected in 5.8% for not containing the fruits indicated in the label, in 40.4% for containing hystological elements of vegetables not discriminated by the manufacturer and in 44.1% for containing filamentous fungi, a signal of bad usage of the raw material. The positivity of fermentation in a dilution of up to 10 was verified with regard to the viability of lactic bacteria even in those samples which had only cocci Granpositives. In the individual counting of sterptococci and lactobaccilli, 31.73% of the samples had at least 10 7 UFC/mL, the minimum limit indicated by "Recomendação Mercosul nº 31/97".Keywords: yogurts ...

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Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical‐chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical‐chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration.

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