Iogurte de leite de búfala com calda de umbu

Abstract

This work evaluates bubaline yoghurt with umbu jam, with the aim of making a quality and high sensorial acceptance product. Physical-chemical and sensorial analyses were conducted in order to compare bubaline yoghurt with the traditional bovine yoghurt. Umbu jam was added in the proportion 15% (w/w), with 7.5% (w/w) mixed into the yoghurt and 7.5%(w/w) as an inferior layer. Titratable acidity, pH and percentual determinations of total solids, ash, protein and fat were made according to Normas do Instituto Adolfo Lutz (1985), while total and reducing sugars (%) were analyzed by the DNS method MILLER (1959). Sensorial analyses were based on hedonic scale with 30 non-trained panelists for appearance, odor, consistence and taste attributes. Bovine and bubaline milks reached pH 6.63 and 6.77, respectively. Statistical differences (p<0.05) were observed for some physical-chemical characteristics, mainly for total solids (17.61% e 26.78% respectively for bovine and bubaline yoghurt), fat (2.87% and 4.03% respectively for bovine and bubaline yoghurt) and protein (4.00% and 5.13% respectively for bovine and bubaline yoghurt). Acidity of bubaline yoghurt is within the lawful range of 0.6 and 0.15 lactic acid/100g, as well as its protein value superior to 2.9%. It is concluded that bubaline yoghurt production is viable, taking into account the physical-chemical and high sensorial scores observed.