Development of a fermented dairy dessert

Abstract

The aim of this research was to develop and evaluate a fermented dairy dessert soursop flavor destined for the feeding of the Cuban elderly, which presents adequate quality characteristics. Modified starch, gelatin and guar gum levels of 1.5 to 4.5%, 0.4 to 0.8%, and 0 to 0 were considered. 2% respectively. An experimental design of I-optimal response surface was used, considering as response variable the sensory attributes: consistency, taste and overall quality. The analysis of the results was carried out using surface response methodology and numerical optimization of multiple responses. The variables to control were: Total acidity (as lactic acid), fat and total solids. To select the proportion of Guanabana flavoring, the optimum formulation was subjected to an ordering test by applying the Friedman test. Obtained the best variant, the fermented dessert was characterized in its main physical chemical, microbiological and sensory indicators. The results showed that it is possible to develop a fermented dairy dessert flavor guanabana with adequate compositional, microbiological characteristics. From the sensory point of view, it was described as a uniform white dessert, with a defined smell and flavor of guanabana, with balanced sweetness and acidity, a firm gel consistency between moderate and marked, without whey exudation and obtained a global quality of very good.