Sobremesa láctea elaborada com leite de ovelha adicionada de geleia de erva-mate

Abstract

The demand for dairy desserts has been growing, due to the practicality and convenience of consumption. Differentiated dairy products with added nutritional value have also been increasingly sought after by consumers. Sheep's milk has differentiated nutritional characteristics due to its high content of proteins, minerals, lipids and vitamins, while yerba mate is known for its high content of bioactive compounds, which confer, above all, antioxidant activity, and has been incorporated in various forms in food products, such as beverages, bread and cake doughs, among others. The present study aimed to develop a dairy dessert of sheep's milk with yerba mate jelly and to evaluate the physicochemical and sensory characteristics, water activity, as well as antioxidant activity. Four formulations were prepared with proportions of bovine milk cream and yerba mate jelly ranging from 20% to 40% and 10% to 20%, respectively. Regarding the physicochemical characteristics, the dessert using sheep's milk as one of its ingredients, showed a high content of total solids, with the highest value in T4 (40% of bovine milk cream and 20% of yerba mate jelly ), reaching 48.08 %, conferring greater nutritional value to the product, while the jelly showed an antioxidant activity of 96.22 EC50/mL). Bovine milk cream and yerba mate jelly directly influenced the sensory profile of the developed products. In formulations T1 (20% cream and 10% yerba-mate jelly) and T3 (20% cream and 20% yerba mate jelly), the judges stated that they had more shine, sweet and milky flavor (emphasizing the presence of sheep's milk). The results showed that the T3 formulation is ideal for the elaboration of a product with differentiated sensorial characteristics. The higher concentration of yerba mate jelly in the final product can confer greater nutritional value due to the antioxidant capacity of the jelly.