Iogurte com geleia de cajá (Spondias mombin l.) Adicionado de probióticos: avaliação microbiológica e aceitação sensorial

Yogurt is a fermented milk that is widely consumed in the world and is considered an ideal food from a nutritional point of view, since it carries a variety of health benefits, and some yogurts still have therapeutic properties contributing, for example, to cholesterol lowering. Aiming at this, the objective was to elaborate and evaluate microbiologically and sensorially, formulations of yogurt with cassava jelly added with probiotics. However, three yoghurt formulations were elaborated, differentiated by the partial substitution of UHT milk and powdered milk by Cajan jelly. The samples were submitted to microbiological analyzes (total coliforms, thermotolerant coliforms, E. coli and salmonella sp and fungi) and sensorial (acceptance and purchase intention). The yogurt formulations showed absence of microbiological contamination, being hygienic-sanitary safe. Formulations 1 and 2, obtained similar acceptability, demonstrating that different concentrations of cashew and milk jelly did not influence the sensory acceptance of yogurt. As for liking and disgusting it was observed that the three yogurt formulations obtained a scale between slightly enjoyed and very enjoyed. Regarding the intention to buy, formulations 1 and 2 were indicated more frequently on the "probably buy" scale. Both yogurt formulations had an acceptability index above 70%. In view of the results obtained, at least two of the elaborated yoghurt formulations presented commercialization potential and could therefore be alternative food products for people who want yoghurt with the presence of regional fruit jelly and added probiotics. O iogurte é um leite fermentado muito consumido no mundo, sendo considerado um alimento ideal do ponto de vista nutricional, pois carrega uma diversidade de benefícios à saúde, sendo que alguns iogurtes ainda apresentam propriedades terapêuticas contribuindo por exemplo com a diminuição do colesterol. Diante disso, objetivou-se elaborar e avaliar microbiologicamente e sensorialmente, formulações de iogurte com geleia de cajá adicionado de probióticos. Contudo, foram elaboradas três formulações de iogurte que se diferenciaram pela substituição parcial do leite UHT e leite em pó por geleia de cajá. As amostras foram submetidas as análises microbiológicas (coliformes totais, coliformes termotolerantes, E. Coli e salmonela sp e fungos) e sensorial (aceitação e intenção de compra). As formulações de iogurte apresentaram ausência de contaminação microbiológica, sendo