Abstract
The aim of this study was to develop Greek yogurt flavored with pequi and to assess its physicochemical and microbiological characteristics, as well as its shelf-life, sensory acceptance and purchase intent. Four yogurt formulations were prepared: no addition of Pequi pulp (control - treatment 1), 1% pequi pulp (treatment 2) 2% pequi pulp (treatment 3) and 3% pequi pulp (treatment 4). The levels of fat, moisture and ash showed no difference between formulations. For protein, Greek style yogurt with 2% pequi pulp showed the highest values. Clear yellowish color was observed in yogurts, with a tendency to red and green. All yogurt samples prepared with up to 22 days of storage showed pH and acidity values in accordance with Brazilian legislation. Microbiologically, yogurts were stable and with satisfactory sanitary conditions for consumption. Greek style yogurt with type 2% pequi pulp showed the greatest acceptance by consumers. In conclusion, Greek style yogurt flavored with pequi is a good food alternative, because in addition to market innovation, it has high nutritional value and good acceptance by consumers. Key words: Fruits from the cerrado region, sensory acceptance, concentrated yogurt, fruit pulp, physicochemical characteristics.
Highlights
Sen nsory, physicochemical and m microbiologic cal characteris stics of o Gree ek style e yogu urt flav vored w with pequi
Gree ek style yog gurt flavored with pequi iis a good on, it has h food altern native, becau use in addittion to mark ket innovatio high nutritio onal value a and good acceptance e by consumers
No significant difference (p > 0.05) in parameters fat, moisture and ash was observed; Treatment 1 (Greek style yogurt with no pequi pulp) showed lower fat content compared to the other treatments
Summary
Physicochemical and m microbiologic cal characteris stics of o Gree ek style e yogu urt flav vored w with pequi Greek style yogurt with 2% pequi pulp (treatment 3) had higher protein content (6.14%), significantly differing (p ≤ 0.05) from Treatment 4
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