Elaboração e avaliação de iogurte com leite de cabra (capra aegagrus hircus) saborizado com banana nanica (musa acuminata)

Abstract

In a context of commercial expansion in the dairy sector, companies are constantly striving to promote innovations and improvements in their products. The study's objectives include the development of formulations incorporating dwarf banana as a flavoring in different powder concentrations (10%, 20% and 30%). In addition, the research aims to determine the physicochemical characteristics of the formulations and carry out an analysis of their microbiological quality. The main results indicate that the addition of different concentrations of banana pulp powder influences the physicochemical parameters of yogurt, such as moisture, proteins, ash, lipids and carbohydrates. It also has an impact on the color of the goat yogurt samples. As for the microbiological profile, the levels of E. coli, molds and yeasts, salmonella and lactic acid bacteria were monitored. However, it was found that the presence of molds and yeasts exceeded the established standards, gradually increasing as the concentration of banana pulp powder increased. Based on this study, it can be concluded that incorporating banana pulp powder into goat yogurt is a viable proposal. However, additional analyses are recommended to confirm certain results related to microbiological and physicochemical parameters. Future studies are essential to assess consumer preference for this innovative product. In addition to promoting goat farming.