GOAT MILK MANGO YOGHURTS: PHYSICOCHEMICAL STABILITY DURING OR STORAGE

Abstract Goat milk and regional fruits, like the sword mango, are loaded with nutritional potential which warrant investigation as possible sources of generating income, particularly in the deficient semiarid northeastern regions of Brazil. The aim of this study is to assess the stability of the procedure in the production of processed yogurt with goat milk and sleeve pulp. Five different yogurt formulations were processed using varying concentrations of sucrose (5, 10 and 15%) and mango pulp (4, 5 and 6%). Each type of yogurt had a distinctive flavour attributed to the effect of several factors viz., dry extract, ash, lipids, proteins, carbohydrates, calories, pH, acidity and water content, over a 30-day period, with stabilization being performed every 15 days. In this study, the sucrose concentration was identified as the most significant factor among the various physicochemical parameters. In the storage period a decrease in the pH values, calories, lipids, total dry extract and ash was observed, as well as an increase in the acidity values and carbohydrate and water content, in all the yogurts. Yogurts are amenable to market testing, with potential perspectives of significance for income generation and wise utilisation of the available regional premium constituents, like goat milk and sword mango, whose consumption can act as a healthy and nutritious food supplement.

摘要：山羊奶与剑芒（Sword Mango）等地域性水果蕴含可观的营养潜力，具备开发为创收资源的价值，尤其适用于巴西东北部半干旱欠发达地区。本研究旨在评估以山羊奶与剑芒果浆制备加工型酸奶的工艺稳定性。本研究通过调整蔗糖（5%、10%、15%）与芒果浆（4%、5%、6%）的添加浓度，制备了5款差异化的酸奶配方。所有酸奶的风味均存在显著差异，该差异受多项理化指标影响，包括干提取物、灰分、脂质、蛋白质、碳水化合物、热量、pH值、酸度与水分含量；实验周期为30天，每15天开展一次稳定性检测。研究结果表明，在各项理化参数中，蔗糖浓度是影响最为显著的因素。在整个储存周期内，所有酸奶的pH值、热量、脂质、总干提取物与灰分含量均出现下降，而酸度、碳水化合物与水分含量则有所上升。该加工型酸奶具备市场测试潜力，有望为创收及合理利用当地优质原料（如山羊奶与剑芒）提供可行路径，二者均可作为健康营养的食品补充剂进行推广。