Abstract
The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.
Highlights
Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt: The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services
Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals
The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux
Summary
A fruta de mirtilo in natura foi triturada em liquidificador industrial até sua completa dissolução, obtendo a polpa, que foi envasada em frasco de vidro e tratada termicamente a temperatura de 90 °C por 10 minutos, sendo posteriormente resfriada e armazenada em refrigerador a temperatura de 5 °C. - Polpas em pó: Para a obtenção da polpa em pó triturou-se a fruta de mirtilo in natura em liquidificador industrial. A polpa foi microencapsulada com maltodextrina na proporção 1:1 para obtenção da polpa em pó com 50% de fruta. Após o período de fermentação, a calda foi preparada em liquidificador industrial, homogeneizando a base fermentada com 5% leite em pó desnatado, 5% xarope glicose, 1% soro em pó e 1% emulsificante.
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