Elaboração de iogurte utilizando bactérias ácido-láticas encapsuladas em matriz de alginato, pectina e cloreto de cálcio

Abstract

Yogurt is one of the products of lactic fermentation of milk that has its origins thousands of years ago and over time several advances have been made in relation to improvements in its production process and in its sensory characteristics. The present work aims to create a yogurt using lactic acid bacteria encapsulated in calcium alginate, pectin and calcium chloride and to analyze its physicochemical characteristics, food coloring was also used to analyze the color leakage from the capsules to the yogurt. For this, two different yogurt compositions were made in duplicate, varying the amount of capsules used, and to have the possibility of comparing fermentation parameters, two yogurts with non-encapsulated cells were also prepared following the concentration of cells of the yogurts with encapsulated bacteria, in order to make it possible to compare the yogurts created, soluble solids, pH, titratable acidity and color analyzes were carried out. With the technique used it was possible to elaborate capsules with a diameter of 3.053 mm and a standard deviation of 0.550, the fermentation of the yogurts using the encapsulated cells had a fermentation time of 8.5 hours to reach the end of the fermentation compared to 6.5 hours for yogurts with the non-encapsulated cells, the yogurts obtained a concentration of soluble solids measured between 6 and 8 ° Brix and titratable acidity between 0.64 and 0.73 % of lactic acid, in the color analysis it was observed that the dye used in the capsules was dissipated into the yogurts.