Elaboração de coalhada funcional, à base de leite de cabra, enriquecida com extrato de amendoim.

Abstract

The pursuit for improving quality of life through nutrition grows increasingly significant each day. However, a problem found in developing countries is overcoming nutritional deficiencies. Legumes, including peanuts (Arachis hypogaea L.), in natura or in the form of derivatives, can be alternatives to this issue. In this study, a fermented functional curd-type milk was formulated based on goat's milk and enriched with peanut extract. The physicochemical characterization and centesimal composition of the milk, peanuts, and peanut extract were performed, with the latter obtained in three proportions grain: water w/v (1:6, 1:8 and 1:10). Following these procedures, three curd experiments were created (E1, E2 and E3), each one using three different proportions (PI, PII and PIII) of peanut extract (20, 30 and 40%, respectively). The dairy base for the curd was made from goat's milk, and was supplemented with sucrose, thickener, and peanut extract with an inoculum containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, incubated at 35 ± 2 °C for seven hours. Throughout the fermentation process, acidity, pH and lactic acid bacteria viability were determined. Sensory analysis was carried out after seven days of product storage, involving 160 untrained tasters. The final product was chosen based on the best attributes scores: flavor, consistency, odor, appearance, global acceptance and purchase intention. The experiments E1, E2 and E3 presented pH, acidity and lactic acid bacteria values consistent with those required by legislation for fermented curdtype milks, in addition to favorable acceptance by tasters, with the attributes being flavor and consistency (with average scores of 7.3 and 7.05, respectively), those that had the greatest impact on global acceptance (average score 7.35) and that contributed to the choice of the final product, including the purchase intention of 40% of those surveyed. During 28 days of storage, the acidity of the final product varied from 0.61 to 0.85 g of lactic acid 100 g-1, initially presenting 9.82 log UFC g-1 of total lactic acid bacteria, which remained viable, above of 8 log UFC g-1 , throughout the storage period, with these parameters in accordance with those required by current legislation. The product also presented 3.33 g 100 g-1 of proteins, 0.47 g 100 g-1 of ash, 79.43 g 100 g-1 of moisture, 5.00 g 100 g-1 of lipids and 11. 96 g 100 g-1 of carbohydrates, at the end of storage, was characterized as a fermented milk similar to whole curd. The acidity and viable lactic acid bacteria of the final product also remained adequate in accordance with current legislation during storage, as well as the protein content obtained in the proximate composition. The goat's milk curd with peanut extract proved to be a viable alternative for its use as a fermented product with functional potential, leading to productive diversification in the goat dairy sector and an alternative for demystifying goat's milk in terms of its strong odor.