title: Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
abstract: Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.
authors.forename: Marion P
authors.initials: MP
authors.lastname: Costa
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.
authors.forename: Beatriz S
authors.initials: BS
authors.lastname: Frasao
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.
authors.forename: Adriana Cristina O
authors.initials: AC
authors.lastname: Silva
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.
authors.forename: Mônica Q
authors.initials: MQ
authors.lastname: Freitas
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil.
authors.forename: Robson M
authors.initials: RM
authors.lastname: Franco
authors.affiliation: Department of Food Technology, Fluminense Federal University, CEP 24230-340, Niterói, RJ, Brazil. Electronic address: carlosconte@id.uff.br.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte-Junior
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D006041:Goats; D006863:Hydrogen-Ion Concentration; D007444:Inulin / Q000378:metabolism; D007779:Lactobacillus acidophilus / Q000378:metabolism; D019660:Malvaceae / Q000737:chemistry*; D008892:Milk / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry*; D056692:Prebiotics; D019936:Probiotics; D058616:Synbiotics; D013649:Taste; D014783:Viscosity; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology
chemical_list: D028321:Plant Preparations; D056692:Prebiotics; D007444:Inulin
keywords: Lactobacillus acidophilus LA5; caprine milk; consistency; instrumental analysis