Desenvolvimento de iogurte enriquecido com mel de abelha Apis Mellifera produzido na savana Amazônica

Abstract

Yogurts made with honey from Apis mellifera bees are becoming increasingly attractive to researchers due to their functional properties and nutritional value, which contribute to improving consumer health and quality of life. Honey, produced by bees, exhibits variations in its chemical and physical composition depending on the region of production. Therefore, understanding the behavior of yogurt containing honey is essential, as both are natural foods and, consequently, deserve to be the subject of scientific study. It is crucial to comprehend how yogurts interact with other components in order to develop a new product that offers nutritional benefits to the population. The literature reports several studies on yogurt behavior, evaluating water-holding capacity, syneresis, functional properties, and physicochemical tests to assess product quality. Yogurts have attracted great interest due to their ease of production and the possibility of nutritional enrichment with other ingredients, enhancing flavor, aroma, texture, consumer preference, and market value. The honey used in this study is produced in the city of Boa Vista, the capital of the state of Roraima, Brazil, located in the extreme north of the Brazilian Amazon. This region is known as the “Lavrado” or Amazonian savanna and is characterized by flat terrain, predominantly herbaceous and shrubby vegetation, and the presence of several endemic tree species with high floral diversity, providing a favorable environment for beekeeping activities. Studies evaluating the characteristics of yogurts made with honey from the Amazonian savanna remain scarce in Brazil, particularly in the Amazon region. Given this context, the objective of this pioneering study was to develop yogurt enriched with Apis mellifera honey from the Amazonian savanna in different concentrations and evaluate its characteristics over 28 days of refrigerated storage. The methodology established by the Adolfo Lutz Institute was used for the physical and chemical analyses of both honey and yogurt. Microbiological analysis was also performed to ensure product safety for consumption and for addition to yogurts. Five yogurt formulations were prepared (control, 8%, 12%, 16%, and 20%) and subjected to technological, physicochemical, and functional analyses, as well as sensory tests evaluating color, appearance, aroma, flavor, texture, overall appreciation, purchase intention, and consumer preference. The results of this study are presented in two scientific articles that compose this dissertation and, overall, demonstrated the quality of yogurts made with honey from the Amazonian savanna. The formulations proved to be promising as potential new products for the retail market, particularly due to the antioxidant activity observed in all analyzed samples. Sensory evaluation revealed low yogurt consumption in the studied region, mainly attributed to the high prices of the product. Nevertheless, the honey-enriched formulations showed high acceptance, especially regarding overall appreciation and purchase intention. These findings suggest that developing yogurts with honey from the Amazonian savanna represents a viable alternative for creating a regional value-added product, with potential to stimulate job and income generation, reduce consumer costs, strengthen local trade, and enhance the honey production chain. Furthermore, its introduction into the market may contribute to sustainable development in economic, social, and environmental dimensions, as well as promote health benefits through regular consumption of a functional and accessible food product.