Desenvolvimento de iogurte de cabra (Capra aegagrus hircus) sem lactose com sabor de limão

Abstract

In the dairy market, a low consumption of products made with goat milk is observed due to sensory stereotypes. However, goat milk is a viable alternative to cow's milk, especially since it is less allergenic due to lower levels of casein. The objective of this study was to develop a lactose-free goat yogurt added with different concentrations of lemon flavoring and evaluate its physicochemical and microbiological characteristics. The study was conducted at the Dairy Research and Development Laboratory (PDLAT), Campus III of UFPB, in Bananeiras, PB. Five formulations were developed with different concentrations of lemon-flavored solid drink mix: 0%, 2%, 4%, 6%, and 8%, and the enzymatic efficacy of the lactase enzyme was evaluated. Physicochemical analyses were performed, including moisture content, ash content, protein content, pH, acidity, and colorimetry (IAL, 2008). Microbiological analyses included the presence of E. coli, Salmonella spp., lactic acid bacteria, molds, and yeasts, according to the normative instructions IN 161 (BRAZIL, 2022). It was possible to observe the efficiency of lactose hydrolysis using the lactase enzyme from Granotec/Granolab®, showing that concentrations of up to 50 U/mL achieved satisfactory lactose hydrolysis, complying with Brazilian legislation for lactose-free products. Physicochemical analysis revealed that increasing amounts of lemon-flavored solid drink mix powder significantly influenced the yogurt's properties: protein content decreased, moisture content was reduced, soluble solids and acidity increased, and pH decreased. Colorimetric analysis indicated significant changes in color parameters, with a notable increase in yellow intensity (b*) as the concentration of lemon powder increased. Microbiological analysis demonstrated compliance with safety standards, showing the absence of E. coli and Salmonella spp., and acceptable levels of molds/yeasts. These findings highlight the potential of lemon-flavored solid drink mix as a flavoring agent, impacting the sensory and quality attributes of lactose-free goat yogurt. Future research should explore the long-term stability and consumer acceptance of this product, as well as the application of other fruit powders in similar formulations.