Abstract
Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals. It also had a decrease in moisture content, resulting in a longer shelf-life product. Three yogurt formulations (4%, 3%, and 2%) were prepared for the sensory analysis, which showed a preference for the formulation with the lowest concentration of beet flour (p>0.05). Concerning the purchase intention, the results indicated the tasters might buy the product if it were available on the market. Conclusion: unripe banana and beet flours behaved as promising ingredients, from a functional point of view, as they enrich yogurt with antioxidant and bioactive compounds, demonstrating the potential of this new food product in preventing oxidative damage to health.
Highlights
The food industry is composed of several areas, including the dairy sector, which already stands out among the top four, with a participation of about 10% in the food industry revenue (Valiatti et al, 2017).Brazilian production and the consumption of dairy products have increased significantly in recent years, due to the concern to adapt to better eating habits, leading to a demand for healthy food
Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs)
The yogurt containing 4% of each flour presented coliforms at 45oC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals
Summary
The food industry is composed of several areas, including the dairy sector, which already stands out among the top four, with a participation of about 10% in the food industry revenue (Valiatti et al, 2017). Brazilian production and the consumption of dairy products have increased significantly in recent years, due to the concern to adapt to better eating habits, leading to a demand for healthy food. Yogurt fits in this context because, according to Cruz et al (2015), Research, Society and Development, v. Vegetables and fruits can be added to yogurt in the form of flour, such as in the case of beet and unripe banana flours, which are already found in the market. We sought to prepare a yogurt based on unripe bananas and beets to offer the consumers a drink with functional properties
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
