CARACTERIZAÇÃO DA FARINHA DA CASCA DE JABUTICABA E USO EM BEBIDAS LÁCTEAS SABORIZADAS COM MAMÃO

Abstract

It aimed to study the physical, chemical, microbiological and sensory characteristics of fermented milk drinks flavored with papaya (Carica papaya L.) and enriched with flour of jabuticaba peel (Myrciaria cauliflora). The drying kinetics was evaluated to obtain the jabuticaba peel flour (Myrciaria cauliflora); characterize it for food use and to evaluate the physic-chemical functional sensory and microbiological behavior of fermented dairy beverages flavored with papaya and enriched with jabuticaba peel flour. Five formulations of fermented dairy beverages flavored with papaya pulp and enriched FJC were developed: A = fermrnted dairy beverages without adding pulp and FJC, B = fermented dairy beverages with addition of 1% FJC; C = fermented dairy beverages with addition of 5% pulp and 1% FJC; D = fermented dairy beverages with addition of 10% pulp and 1% FJC and E = fermented dairy beverages with addition of 15% pulp and 1% FJC. The best fitted model the drying curves was the Page, the effective diffusion coefficient decreased with increasing temperature and the activation energy for liquid diffusion in drying was 32.63 kJ mol-1. The enthalpy and entropy decreased with increasing drying temperature. While Gibbs free energy increased with drying temperature increase. The physical and chemical composition varied little between drying temperatures of jabuticaba pell, the FCJ presented functional characteristics due to the high content of phenolic compounds, as well as having antioxidant activity. Regarding fermented dairy beverages incorporating the FCJ increased total solids levels and the addition of papaya pulp increased the water content and protein, and also had influence in reducing the fat content. Antioxidant capacity and phenolic compounds of milk drinks increased with increased FCJ and papaya pulp. Given the results of the parameters evaluated in sensory analysis the E formulation (milk drink with 15% of papaya and 1% FCJ) is the most suitable for the development of fermented milk. The papaya pulp addition had positive influence causing increase in the number of viable lactic bacteria when compared to other formulations.