Goat Milk Mango Yoghurts: Physicochemical Stability During or Storage

Abstract

Goat milk and regional fruits, like the sword mango, are loaded with nutritional potential which warrant investigation as possible sources of generating income, particularly in the deficient semiarid northeastern regions of Brazil. The aim of this study is to assess the stability of the procedure in the production of processed yogurt with goat milk and sleeve pulp. Five different yogurt formulations were processed using varying concentrations of sucrose (5, 10 and 15%) and mango pulp (4, 5 and 6%). Each type of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash, lipids, proteins, carbohydrates, calories, pH, acidity and water content, over a 30-day period, with stabilization being performed every 15 days. In this study, the sucrose concentration was identified as the most significant factor among the various physicochemical parameters. In the storage period a decrease in the pH values, calories, lipids, total dry extract and ash was observed, as well as an increase in the acidity values and carbohydrate and water content, in all the yogurts. Yogurts are amenable to market testing, with potential perspectives of significance for income generation and wise utilisation of the available regional premium constituents, like goat milk and sword mango, whose consumption can act as a healthy and nutritious food supplement.

Estabilidade físico-química de iogurtes adoçados com mel de abelha Apis mellifera L.

“…Foram definidas seis formulações de iogurtes por meio de pré-testes de bancada, diferenciadas pela ausência e presença de diferentes concentrações de mel em 4, 6, 8, 10 e 12% (Tabela 1), baseando-se na metodologia empregada por Santos et al (12) com modificações e apresentada na Figura 1.…”

“…Existem pesquisas sobre o armazenamento de iogurtes (12,13) , mas não há registros sobre o estudo da estabilidade físico-química dos iogurtes quando adoçados com diferentes concentrações de mel de abelha Apis mellifera. Dessa forma, objetivou-se com esta pesquisa desenvolver iogurtes adoçados com mel de abelha Apis mellifera e monitorar a estabilidade físico-química durante 35 dias de armazenamento sob refrigeração.…”