Desenvolvimento do leitelho fermentado adicionado de polpa de pitaya

Abstract

Buttermilk is a by-product of butter production that has great nutritional value and high-quality functional properties and is gaining greater recognition both in the dairy industry and in the consumer market. Pitaya is a cactus fruit with high nutritional value due to its rich composition in betalains and vitamin C. Therefore, this work aimed to evaluate the physicochemical characteristics of buttermilk fermented by L. delbruecki and S. thermophilus (YO) and L. delbruecki, S. thermophilus and L. helveticus (YOLH) added with red pitaya pulp over 30 days of storage at a temperature of 5oC. In this study, the proximal composition was determined: total dry matter, protein, lipid, ash and carbohydrates on the first day of storage. At times 1, 7, 15 and 30 days of storage, pH and titratable acidity were evaluated. The results of the proximal composition of YOLH showed no significant difference in all components compared to YO. The pH and titratable acidity did not show statistical difference between treatments along the storage time. This study allowed us to conclude that adding L. helveticus as an adjunct culture in the production of fermented buttermilk did not affect the physicochemical characteristics during storage.