Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-12-22T15:42:05Z No. of bitstreams: 2 camila_martins_fonseca.pdf: 1000377 bytes, checksum: d7f7feb0ff517d31eeabd794ca00da21 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-12-22T16:47:21Z (GMT) No. of bitstreams: 2 camila_martins_fonseca.pdf: 1000377 bytes, checksum: d7f7feb0ff517d31eeabd794ca00da21 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2015-12-22T16:47:21Z (GMT). No. of bitstreams: 2 camila_martins_fonseca.pdf: 1000377 bytes, checksum: d7f7feb0ff517d31eeabd794ca00da21 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2012 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / A pesquisa foi conduzida no Setor de Ci?ncia e Tecnologia dos Produtos de Origem Animal, do Departamento de Zootecnia, da Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina/MG. Foram desenvolvidos iogurtes com adi??o de polpas congeladas de caju? e coquinho-azedo em quatro concentra??es (5%, 10%, 15% e 20%), com adi??o de sacarose (a??car cristal) padronizada para 10% no produto final. Para a caracteriza??o dos iogurtes foi realizada a quantifica??o de bact?rias l?ticas, an?lises f?sico-qu?micas e reol?gicas nos tempos 0, 10, 20 e 30 dias, al?m da determina??o de compostos vol?teis e testes de prefer?ncia, aceita??o e inten??o de consumo no dia de fabrica??o. O delineamento experimental utilizado foi o inteiramente casualizado em esquema fatorial 4x4, com 3 repeti??es. Para as caracter?sticas f?sico-qu?micas e instrumentais, foram feitas a analise de vari?ncia, e nos casos em que houve diferen?as significativas (P<0,05), os resultados foram submetidos a uma an?lise de regress?o, na qual as vari?veis independentes identificadas foram os tempos e as porcentagens das polpas e a vari?vel dependente foram as respostas das analises. Os dados da an?lise sensorial de aceita??o foram submetidos ? an?lise de vari?ncia e teste de compara??o de m?dias de Tukey. Foi utilizado para todas as analises, o programa estat?stico Statistica 7.0. Os itens de prefer?ncia e inten??o de consumo, tiveram os resultados expressos em porcentagens. Para o iogurte de caju? e coquinho-azedo os resultados dos par?metros de acidez, pH e contagem de bact?rias l?cticas tiveram altera??es significativas em rela??o ao tempo e a formula??o. A concentra??o da prote?na teve um decr?scimo de acordo com a adi??o das polpas, enquanto o valor do res?duo mineral fixo e a atividade de ?gua aumentaram durante o tempo de armazenamento. Observaram-se altera??es nos par?metros de firmeza e consist?ncia no iogurte de caju?, e de firmeza e coesividade para o iogurte de coquinho-azedo. A umidade, massa seca e ?ndice de viscosidade e consist?ncia n?o se alteraram em nenhuma das vari?veis. O teste de aceita??o dos iogurtes nas diferentes formula??es para todos os atributos (cor, sabor, aroma e consist?ncia) n?o foi significativos. A inten??o de comer sempre foi maior para o iogurte com 10% da polpa de caju? e 5% da polpa de coquinho-azedo. As formula??es do iogurte com 5% de caju? e 5% de coquinho-azedo foram as preferidas dos provadores. ? recomend?vel a utiliza??o de polpa de caju? e coquinho-azedo no desenvolvimento de iogurtes, devido a aceita??o e aprecia??o por parte dos provadores. Apesar de algumas caracter?sticas serem alteradas, n?o houve deteriora??o do produto durante os 30 dias analisados, o qual atendeu as exig?ncias de qualidade para leites fermentados. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2012. / ABSTRACT The research was conducted at the Department of Science and Technology of Animal Products, Department of Animal Science, Federal University of the Valleys Jequitinhonha and Mucuri, Diamantina / MG. Yogurts were developed with the addition of frozen fruit pulps of caju? and sour coquinho at four concentrations (5%, 10%, 15% and 20%) with addition of sucrose (granulated sugar) standardized to 10% in the final product. To characterize the yogurts were quantified from lactic acid bacteria, physico-chemical and rheological at time 0, 10, 20 and 30 days, besides the determination of volatile and preference tests, acceptability and purchase intent in manufacture. The experimental design was completely randomized in a 4x4 factorial with 3 replications. For the physico-chemical characteristic and instrumental analysis of variance were performed, and where there were significant differences (P <0.05), the results are submitted to a regression analysis in which the independent variables identified were the times and the percentages of the pulps and the dependent variable was the responses analysis. Data from the sensory analysis were analyzed using ANOVA and comparison of means by Tukey. Was used for all analyzes, the statistical software Statistica 7.0. Preference items and purchase intent, the results were expressed as percentages. The results for caju? yogurt and sour coquinho for the parameters of acidity, pH and lactic acid bacteria counts were significant changes with respect to time and formulation. The protein has decreased in accordance with the addition pulps, while the ash content and the water activity increased during the storage time. Observed changes in the parameters of firmness and consistency in yogurt caju?, and firmness and cohesiveness to the small coconut tart. The humidity, dry mass and viscosity index and consistency has not changed for any of the variables. Acceptance testing of yogurt in different formulations for all attributes (color, aroma, flavor and consistency) were not significant. The intention was always to eat more yogurt for 10% of the pulp and caju?, and 5% of small coconut-sour pulp. The formulations of yogurt with 5% caju? coconut-sour were preferred by the panellists. We recommend using the pulps and caju? and coconut in developing sour yogurt due to appreciation and acceptance testers. Although some characteristics changed, no deterioration of the product met the quality requirements for fermented milk.