TECHNOLOGICAL INNOVATION IN THE DAIRY SECTOR: DEVELOPING A BAR YOGHURT

Resumo

Yogurt is the most consumed fermented in the world, but its shelf life is in relation to milk when compared to other dairy products. Thus, the objective of this work was to develop a yogurt bar, ready for consumption, without the need for refrigeration, from transportation to final consumer. Initially, natural yogurt was developed, after production 4 formulations were prepared: F1: Only the ingredients from the yogurt fermentation; F2: F1 ingredients, plus 10% maltodextrin; F3: F1 ingredients, plus 0.2% lecithin and F4: F1 ingredients, plus 10% maltodextrin and 0.2% lecithin. All formulations were dried in a tray freeze dryer for 48 hours. Then, they were crushed and shaped into a bar. Analyzes of yield, humidity, titratable acidity, pH, solubility and count of total lactic bacteria were carried out. The results obtained were obtained by analysis of variation (ANOVA) and as means compared by the Tukey test at 5% probability, using the Sisvar software. There was a small difference (p<0.05) for all parameters adopted, with the exception of pH. The addition of maltodextrin and lecithin in the formulations improved solubility, showing positive effect on their addition. All formulations classified as lactic acid bacteria above 107 CFU / g, and can be classified as yogurt. Thus, due to the higher yield and better solubility, the 2 and 4 are the most designated for future work and large-scale production.