Produção de iogurte tipo “sundae” com geleia de buriti e inulina.

Abstract

The production of yogurt and its consumption has increased considerably because it is a food that provides several health benefits. Its use as a functional food has gained many supporters for reaching all types of tastes. The use of regional fruits has been gaining more space to provide several yogurt options and providing even more nutrients for the human body. Therefore, this work has the objective of producing a yogurt sundae with Buriti jelly and prebiotic inulin, in order to provide a healthy product. Furthermore, perform sensory and physical-chemical analyses. Its production and analyzes were carried out in the laboratory of industrial chemical processes of the Federal Institute of Goiás, campus Itumbiara-GO. Sensory analysis was carried out with 30 untrained tasters who evaluated the appearance, texture, taste and general acceptance of the product, based on the hedonic scale of 1 to 9 points. The results obtained were very satisfactory, since the physical-chemical analysis was within the expected and allowed range. Sensory analysis showed a high percentage of product acceptance, as 100% approved the appearance, 94% the texture, 97% the taste and 96% approved the general appearance. It can be concluded that yogurt was well accepted, leaving it as an option for production and consumption, as it is a food that has great health benefits.