Development of a probiotic fermented soy milk with acerola pulp

Abstract

The objective of this work was to evaluate the use of acerola pulp in the elaboration of a fermented milk from soy milk with the alternative culture of Bioyogurt. For the selection of the level of acerola pulp and starting from the yogurt base formulation from soy milk, two levels of acerola pulp and invert sugar syrup were tested 13 and 14% m/m, 10 and 12% m/m, respectively. Defined the level of acerola pulp and invert sugar syrup by performing a statistical analysis and using the ranking test through a sensory evaluation commission made up of 15 tasters trained in this type of product, fermented soy milk, was characterized in its indicators compositional, sensory, microbiological and rheological. Fermented milk with 14% m/m of acerola pulp and 12% m/m of invert sugar presented adequate compositional, sensory and microbiological characteristics. The rheological characterization showed that the fermented soy milk with acerola pulp had fluid behavior, of a pseudoplastic nature and the average viscosity value was 2800 mPa∙s.

Keywords: probiotic fermented milk, soy, acerola.