O objetivo dessa pesquisa foi elaborar um iogurte a partir do leite bovino com adição de tamarindo doce (Tamarindus indica L.), além de analisar físico-químicamente a composição do produto final nos parâmetros carboidratos, gorduras, proteínas e cinzas.Analisar sensorialmente e verificar a aceitação do produto pelos provadores. Trata-se de um fruto pouco conhecido e de sabor marcante, tendo diferenciação do tamarindo comum, por ser isento de acidez. Os frutos foram coletados aleatoriamente, com mesmo grau de maturação, na Fazenda Bebedouro (município de Sento Sé/BA) e foram transportados para a sala de processamento de vegetais, no Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Campus Petrolina Zona Rural, onde foram despolpados para serem utilizados no iogurte com 03 percentuais diferentes. As proporções de polpas utilizadas foram: 4%, 6% e 8%, as quais respectivamente pesaram 160g, 240g e 320g, totalizando na formulação uma massa de 720 gramas de polpa de tamarindo doce (Tamarindus Indica). O iogurte, foi misturado à polpa e a 10% de sacarose para cada formulação, seguindo para a refrigeração e armazenamento a 7°C. Posteriormente foram realizadas as análises físico-químicas e sensoriais. Os valores encontrados para os carboidratos foram de 11,6%, gorduras totais 2,5%, proteínas 3,0% e cinzas 0,73% demontrando ser um produto de valor nutricional considerável e que se inserido na dieta pode suprir algumas necessidades nutricionais. A análise sensorial demonstrou que não houve diferença significativa entre as amostras, denotando boa aceitação do produto. PREPARATION, PHYSICAL CHEMISTRY ANALYSIS AND ACCEPTANCE OF YOGURTWITH ADDITION OF TAMARINDO "SWEET" (Tamarindus indica L.
Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.
Several studies have assessed the therapeutic potential of natural products against mastitis, but only a few have evaluated the impacts of this alternative therapy on the main properties of milk and dairy products. In this study, we observed how the treatment of mastitis with ethanolic extract of Jatobá (Hymenaea martiana Hayne) influenced the physicochemical and sensory characteristics of coalho cheese. An ointment containing the ethanolic extract was prepared for intramammary use in six dairy goats. The experiment was conducted in three experimental moments. Milking was performed, manually, and both milk and cheese were subjected to physicochemical and sensory tests. No difference was observed (p>0.05) in the physicochemical aspects of milk between the studied groups. The solids-non-fat showed a statistical difference between experimental moments M1 and M2. The protein means varied from 3.33 to 3.62, and there was a statistical difference between the two moments, while the lactose means varied from 4.79 to 5.38%. The physicochemical aspects of cheese remained similar with both treatments. Except for appearance, the sensory characteristics showed no statistical difference. In conclusion, the use of Jatobá extract ointment did not influence the physicochemical and sensory characteristics of goat milk or cheese.
This study aimed to analyze physicochemical characteristics of goat milk and qualitative and sensory aspects of natural goat milk yogurt after intramammary infusion of an ointment containing Jatobá extract. The ointment, containing 5% of the extract, was infused into mammary glands of six female Saanen goats. The experiments were conducted in three experimental moments and involved physicochemical analysis of milk and natural yogurt production. The mean values of solids-not-fat, protein, and lactose content in the milk samples did not differ significantly. Moreover, the physicochemical aspects of the yogurt samples showed similar results between the two treatments. The mean scores of sensory evaluations except taste did not differ significantly between the two treatments. Therefore, the physicochemical characteristics of goat milk and yogurt, the yield, and the qualitative evaluation of the final product were not affected by the Jatobá ointment.
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