Application of noni (morinda citrifolia) pulp in fermented milk

Abstract

The objective of this work was to establish the proportion of noni pulp to obtaining good flavored fermented milk, evaluating the behaviour of different starter. The use of Bioyogur starter, like probiótic in the development of these milks, without discarding the use of the AB (L. acidophylus-B. bacterium bifidum 1:1) starter and 5% of pulp of noni addition. Orange and lemon emulsions and flavor peach were used to obtain the flavored products. The caloric value was of 87,27 kcal/100 g of product and the texture of these fermented milks were satisfactorily valued, with force of clot average of 130 g. Sensorially the products with orange and lemon flavour obtained the qualification of good. The flavour peach reached the qualification of acceptable to good.