Avaliação das características físico-químicas e compostos bioativos da farinha de goji berry (Lycium barbarum) e sua utilização em bebida láctea fermentada

Abstract

Wolfberry Berry, also known as Lycium barbarum is a fruit widely used in Chinese medicine, it has antioxidant compounds such as carotenoids, flavonoids, vitamin C, vitamin B1 (thiamine) and B2 (riboflavin) and minerals such as zinc, selenium and iron, helping In preventing many diseases. Due to these characteristics present in the fruit, the present study evaluated the physicochemical and antioxidant compounds of Goji Berry flour and subsequent addition in a fermented dairy beverage in concentrations of 3%, 5% and 7%. Goji Berry flour and milk beverage formulations were evaluated for the physico-chemical and microbiological parameters established by legislation, antioxidant compounds and sensorial analysis, as well as pH, acidity and color stability during four weeks. The flour has shown a good amount of antioxidant which provides its use as food ingredient. When the flour was added to the fermented dairy drink, there was a decrease in moisture and an increase in acidity. Also, there was an increase in the amount of phenolic compounds and antioxidant activity. Dairy drinks added with Goji Berry flour were well accepted in the sensory analysis, with emphasis on 3% concentration, with good indices of acceptability and intention to buy. The elaboration of a fermented milk drink added with Goji Berry flour is a good alternative for the industry that in addition to using the whey, a byproduct of cheese production and that can cause environmental contamination if discarded incorrectly added antioxidant compounds making the product More nutritious.