Fermented milks with adition of VIMANG

Abstract

In this work it was related the development of two fermented milk using reconstituted milk (RM) to 11% of total solids (TS) and soy milk (SM) to 8.3% of total solids, inoculated both to

3% with probiótic starters. Both products were enriched with VIMANG, natural antioxidant, in the proportions of 0.35%, with the objective of obtaining a functional product for peoples that suffer of oxidative stress. The behavior of three diferent starter were valued in a new sustrato where the milk combined with the VIMANG and later it was selected the starter to use in each type of milk. For flavored the fermented milks were proven three flavors for both types of milks: candy, nut and hazelnut. The possible interferences VIMANG-saborizante were valued using a descriptive sensorial analysis of flavors profile. Finally was developed a fermented milk with addition of VIMANG, from reconstituted milk and soy milk with that's flavors, for peoples clinically needed. It was established the use of probiótic starters for both types of milk. The texture of both it was satisfactorily evaluated, with clot force of 135 g and 300 g for the RM and SM, respectively. Sensorily bouth products reached the qualification as good.