Incorporation of Powdered Jambolan and Acerola Pulp in Concentrated Yogurt: PhysicoChemical Characteristics, Texture, and Consumer Acceptability

Abstract

ABSTRACT Yogurt is a source of healthy bacteria and proteins. Consumption of fruits is beneficial for health. In this sense, the objective of this work was to evaluate the physicochemical composition, texture, and sensory acceptance of concentrated yogurts with addition of mixed pulp of jambolan and whole and powdered acerola. Five concentrated yogurts were prepared: F1 – Yogurt Control, F2 – Yogurt with 20% mixed pulp, F3 – Yogurt with 10% freeze-dried pulp, F4 – Yogurt with 10% lyophilized pulp with maltodextrin, and F5 – Yogurt with 10% dehydrated pulp (in oven). Yogurts with the addition of powdered mixed pulps showed a reduction in water activity, water content, and syneresis, in addition to an increase in acidity and ash. The incorporation of mixed pulp into yogurt increased the content of bioactive compounds. The texture profile showed that the F4 yogurt presented the best results. In the sensorial evaluation, the yogurts tested were well accepted by the consumer.