DEVELOPMENT AND CHARACTERIZATION OF MILK FERMENTED WITH VIILI ADDED OF CURCUMA LONGA

Abstract

The promotion of health through proper nutrition is a growing concern in daily lives of many people, so the demand for functional foods is increasing. This study aimed to develop a fermented milk with natural dye by Turmeric fermented by mixed culture called Viili, that contains fungus, yeasts and lacto bacteria. The Turmeric was added as a dye and also for its functional and antioxidant properties. Six fermented milk formulations were prepared: Fm (pure fermented milk), Tm (fermented milk added turmeric - 0.6% w/v); Sm (fermented milk added sugar 10% w/v); STm (fermented milk added turmeric - 0.6% w/v and sugar 10% w/v); Scm (fermented milk added salt 1.3% w/v); ScTm (fermented milk added salt 3% w/v and turmeric). The samples were stored for 30 days and subjected to analysis in the 1st, 15th and 30th day of storage. All formulations had Lactococcus lactis counts above 108 CFU / mL. Samples without the addition of turmeric in the are lighter than samples that have added turmeric to the formulation. The pH of the samples showed a significant reduction with variation in acidity. Formulations added turmeric presented curcuminoids unchanged in all samples until the end of storage. Samples without the addition of turmeric showed lower amounts of total phenolics. The viscosity varied between the samples. The general sensorial acceptance of the product using the hedonic scale reached greater acceptance in the product with the addition of salt. When with the addition of sugar, there was a reduction in acceptance.