AVALIAÇÃO FÍSICO-QUÍMICA E ACEITAÇÃO DE IOGURTE COM ADIÇÃO DE TAMARINDO (Tamarindus indica L.)

Abstract

Yogurt is a dairy product widely consumed by people of all ages due to its consistency, flavor and nutritional values. Made with protosymbiotic culture of Streptococcus salivarius sp. subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, yogurt can be supplemented with other lactic acid bacteria. Three yogurt formulations were prepared with 2% (A), 4% (B) and 6% (C) tamarind pulp plus 10% sucrose, kept under refrigeration and stored at 7°C until analysis. The samples were subjected to physical-chemical analyzes (total titratable acidity, pH, humidity and ash) and sensory acceptance using the nine-point structured hedonic scale. The results were submitted to ANOVA and the Tukey Test at a 5% level to verify the interaction between the means using the R software. The results of the physicochemical analyzes indicated that the formulations were in accordance with Brazilian legislation (MAPA). The results of the sensory evaluation showed an Acceptance Index above 90%, with emphasis the formulations B (95.94%). The addition of tamarind pulp to yogurt is economically and technically viable, with the results obtained, the ideal formulation is B, with 4% addition of tamarind pulp, demonstrating greater acceptance among participants, its physicochemical and sensory characteristics.