Elaboração e caracterização do iogurte adicionado de mel de abelhas Jataí (Tetragonisca angustula) durante o tempo de estocagem

Abstract

Yogurt is one of the main dairy products consumed worldwide, due to its nutritional and health benefits. Honey from stingless bees naturally features antioxidant compounds, a specific sugar profile and unique sensory characteristics. Thus, the present work aimed to elaborate four formulations. The IP formulation was considered as a standard yogurt formulation (without added antioxidants), the IM3 formulation yogurt contained 3% honey, the IM5 formulation had 5% honey added. The fourth IBHT formulation contained commercial antioxidant BHT (butyl hydroxytoluene). Yoghurt formulations were analyzed for lactic bacteria (Lactococcus and Lactobacillus) content and lipid oxidation every 15 days over 45 days at refrigeration temperature (6°C). Initially, the honey extract was analyzed for the content of total phenolic compounds (TFC) by the Folin Ciocalteau method and expressed in EAG.g-1 (EAG: Equivalent in gallic acid) and the antioxidant activity (AA) determined by the DPPH and ABTS expressed in Trolox equivalent (ET. g-1). The iron reducing power (FRAP) was also determined in the honey extract and expressed as Fe2+.g-1). The four yogurt formulations were subjected to lactic acid bacteria viability, pH and lipid oxidation determination (TBARS) analyses. The honey extract showed contents of 3,21x10-6 mg EAG.g-1 (CFT), 0,37 mmol of ET. g-1 (DPPH), 88,86 mmol ET. g-1 (ABTS) and 44,62 μmol Fe2+. g-1 (FRAP). Yoghurts had pH values ranging from 4,32 to 4,6 and these results were in accordance with current Brazilian legislation during storage time. The presence of lactic bacteria was below the limit recommended by Brazilian legislation, which is 107 after 15 days of storage. In the analysis of lipid oxidation, the formulations added with honey showed satisfactory results up to 45 days of storage compared to the formulations that were not added with honey. According to current legislation, not all analyzes showed expected results in the established parameters, suggesting redoing the formulations and new analyzes for better product results.