Viabilidade de produto lácteo tipo bubble tea à base de iogurte com esferas de alginato, pectina e cloreto de cálcio

Abstract

The population's increased interest in functional food led to an increase in the consumption of products such as yogurt, teas and their variants, such as bubble teas. Based on this, the main objective of this work is to verify the viability of a bubble tea milk product based on yogurt with alginate, pectin and calcium chloride spheres, analyzing the pH reduction and the possibility of producing yogurt through a prototype. In addition, people's consumption intention and general market perspectives were evaluated through an anonymous questionnaire. Eight yoghurt samples with encapsulated bacteria were analyzed using varying concentrations of alginate and pectin. The results of the questionnaire show a great interest of the population in consuming a bubble tea type product. Of 217 respondents, 60% did not consume it, but are interested in trying bubble tea and 84% are interested in consuming a bubble tea type product, yogurt based. It was possible to obtain spheres with good similarity and sphericity, and the yogurt prototypes reached the desired pH of 3.8, with an average time of 6h50.