Nutritional potential of the Brazilian Cerrado: greek yogurt with cashew jelly enriched with pequi almond

Abstract

Innovation in the food industry is essential to meet the growing demand for healthy products. Utilizing natural resources, the fruits of the Brazilian Cerrado, particularly pequi (Caryocar brasiliense) and cashew (Anacardium occidentale), stand out. This study aimed to develop Greek yogurt with the addition of cashew jelly and different concentrations of almond extracted from pequi, to characterize the physicochemical composition, and to calculate the nutritional value of the final product. Three formulations were developed: the standard with 0% (FP) almonds, the one with 8.33% (FI), and the one with 16.66% (FII) of pequi almonds. The physicochemical parameters showed the highest average values for the FII formulation in lipid content with 6.2±0.0%; dry extract at 33.42±0.46%; and ash at 1.08±0.08%. Regarding nutritional value, total fats ranged from 2.7 to 5.8%, with the highest content for FII, while saturated fats decreased with the addition of almonds. For macronutrients and micronutrients, there was an increase in mineral content: magnesium, phosphorus, potassium, zinc, and iron in Greek yogurt. Compared to the standard formulation (FP), the FII formulation stood out for its enhanced nutritional value. This research demonstrates the potential use of Cerrado fruits in products to enrich them. It is concluded that the incorporation of pequi almond in products like Greek yogurt not only improves the nutritional value but also contributes to the use of agro-industrial waste, adding commercial value, and meeting consumer demand by offering more complete food options.