Avaliação nutricional e grau de perecibilidade de iogurte caseiro de Malambe (Adansonia digitata L.)

Abstract

The consumption of expired products poses a significant risk to human health. This is because, as time passes, preserved foods become susceptible to the proliferation of microorganisms, which can alter their organoleptic, physical-chemical and microbiological properties, making them unfit for consumption due to deterioration or posing a health risk. Due to the importance of knowing the perishability time of foods, which in a way helps to avoid food waste and ensure that consumers are purchasing safe products, this study evaluated the nutritional value and degree of perishability of homemade Malambe yogurt preserved in the refrigerator. For this purpose, Malambe yogurt was produced, 8 samples of yogurt were taken and 7 parameters were analyzed, including pH, ATT (Total Titratable Acidity), Solids in degrees Brix on days 1, 3, 5, 7, 9, 11, 13 and 15, and Moisture, Ash, Fat and Protein on days 3 and 15 after yogurt production. The results obtained were analyzed and interpreted based on statistical treatment, using measures of central tendency and dispersion to calculate the mean, standard deviation and confidence interval of the content of each determined parameter. The nutritional values ​​showed that pH (3.43 - 3.46) presents low values ​​and ATT (1.75% - 1.98%) high values ​​compared to the maximum limits admissible by Brazilian legislation. The degree of perishability shows that on days 9, 11, 13 and 15 there were significant changes in the ATT and Brix parameters and in the Moisture, Ash and Fat parameters on day 15, in addition to changes in color, texture, appearance of fungi and yeast and characteristic rotten odor(TRADUÇÃO NOSSA)