Avaliação sensorial, físico-química e microbiologica de bebida láctea de leite de búfala saborizada com abacaxi da variedade turiaçu (Ananas comosus)

Abstract

The consumption of dairy products has grown worldwide due to its numerous health benefits, with dairy drinks being na example of a popular derivative, as they enable innovation and valorization of local products, such as the use of Turiçu pineapple, which is very popular in the state of Maranhão. This study aimed to develop and evaluate a dairy drink based on buffalo milk flavored with Turiaçu pineapple, considering sensory, physicochemical and microbiological aspects. Three formulations with different concentrations of pineapple pulp(0%, 5% and 10%) were produced. Sensory analyses were performed by untrained tasters, evaluating attributes such as flavor, aroma, texture and appearance. Physicochemical analyses included pH, ash, moisture, total dry matter and proteins. Microbiological analyses evaluated the presence of pathogenic microorganisms and contaminants. The formulation with 10% pineapple obtained better results for flavor and texture. From the results, the pH ranged from 4.36 to 4.43, the humidity from 82.82 to 84.57, the Protein obtained 15.69, this being the highest value, EST only the standard showed a difference with 15.42 and ash was the only one that did not show a difference between the samples, as for the microbiological analysis the samples obtained the same results for all analyzes with the exception of Mesophiles where the sample with 10% showed a value of 1.2x10² UFG/g, but all formulations presented results within the food safety standards. The results indicate that the dairy drink based on buffalo milk flavored with Turiaçu pineapple presented satisfactory sensory, physicochemical and microbiological characteristics, with emphasis on the formulation with 10% pineapple which was considered the most suitable for consumption. This product can be na innovative option for the dairy market, offering a unique flavor and differentiated nutritional characteristics