Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Abstract

This study aimed, with a pioneering approach, to evaluate how the addition of uvaia (Eugenia pyriformis Cambess) pulp affects the physicochemical composition, sugar profile, color, bioactive compounds, microbiological, and sensory properties of lactose-free yogurts compared to yogurts that contain lactose. Addition of uvaia pulp decreased protein, lipid, ash content, and the pH of the yogurts. Lactose was not detected in the samples that underwent previous milk hydrolysis. The presence of uvaia pulp in yogurt resulted in higher values for fructose. The yogurts added with pulp showed lower luminosity and a higher tendency to the colors red and yellow, besides a considerable increase in total phenolic compounds, total carotenoids, and antioxidant activity. The addition of uvaia pulp did not negatively affect the viability of yogurt cultures. All the yogurt samples showed high acceptability. Incorporation of uvaia pulp in yogurt is a differentiated alternative that aims especially at lactose-intolerant individuals. Practical applications The incorporation of pasteurized uvaia pulp in lactose-free yogurt becomes an innovative and promising alternative to serve an increasing demand from lactose-intolerant individuals who seek to consume foods that contain bioactive properties and differentiated sensory characteristics. This study shows results that may help the dairy industry to diversify market options, especially for lactose-intolerant individuals, and to seek appreciation of native fruits, such as the uvaia.