Adição de farinha do bagaço de vinho na elaboração de frozen yogurt

Abstract

This final paper had as objective to develop a frozen yogurt with the addition of the byproduct flour of wine. The preparation of the formulations followed standard procedure for the preparation of frozen yogurt following the Good Manufacturing Practices and the Identity and Quality Standard for this product. The byproducts were obtained in a winery in the western region of Paraná, where they were initially frozen for subsequent drying and milling. The obtained flour was characterized by the following analyzes: pH, titratable acidity, color, water activity and granulometry. After the analysis, the flour presented acidity suitable for conservation under refrigeration. Initially for the frozen yogurt a standard formulation was elaborated and from this four different formulations were elaborated, varying the percentage (1% and 2%) and the flour granulometry (30 mesh and 35 mesh) of the by-product of wine. The following analyzes were performed for the frozen yogurt: pH, titratable acidity, color, water activity, microbiological analyzes (Coliformes at 45ºC, Staphylococcus and Salmonella ssp), overrun, meltability, compression strength and sensorial analysis (hedonic scale test applied to appearance, color, texture, taste and overall assessment). After the analysis it was concluded that the product met the standards of the legislation and presented satisfactory results for its acceptability in the consumption, in general the formulation F3 was the best accepted, followed by the formulation F5.