Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao

The production of fermented milk added of fruits is a considerable alternative for dairy industries and can constitute a rational and logical form of different types of processing, in various flavors, being part of a promising market in the Brazilian scenario. In view of the above, the present study aimed to research the biotechnological processes of production of fermented milk with different blends of cupuaçu (Theobroma grandiflorum) and cocoa (Theobroma cacao). The experimental design used was completely randomized, with six treatments, consisting of different concentrations of pulp (blends) of cocoa and cupuaçu (T1: 100% cupuaçu, T2: 100% cocoa, T3: 50% cupuaçu + 50% cocoa, T4: 60% cupuaçu + 40% cocoa, T5: 70% cupuaçu + 30% cocoa, and T6: 80% cupuaçu + 20% cocoa) and four replicates. The results showed that the production of fermented milk added with 100% cocoa and 70% cupuaçu + 30% cocoa showed good lightness, yellowish color, slight sweetness and moderate acidity, according to the data of a*, b*, %Brix and pH. Fermented milk added of 100% cupuaçu, 70% cupuaçu + 30% cocoa and 60% cupuaçu + 40% cocoa had greater acceptability in regard to color and texture, while fermented milk added of 70% cupuaçu + 30% cocoa had the highest values of acceptability for aroma and flavor. The production of fermented milk with the use of different regional raw materials is feasible, because there is great potential as a sustainable alternative, and the addition of pulp of Amazonian fruits promotes greater nutritional and sensory value in fermented milk, contributing to the regional economy.