Abstract
Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile, only yogurts were evaluated the following parameters: firmness, consistency, cohesiveness and viscosity index. Achachairu pulp presented high moisture content and water activity, as well as low percentage of lipids. Higher values were obtained regarding moisture content, water activity, acidity, lipids and vitamin C in the formulations with higher pulp percentage and for all texture attributes the formulation with 0% pulp obtained the highest values. The formulations proposed with the addition of different pulp concentrations improved the physicochemical and texture attributes of yogurt.
Highlights
The pursuit of healthier diets has grown exponentially among consumers, and the increased demand for nutritious foods has made the development of healthier products one of the priorities of the food industry
Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids
The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with Acacchairu pulp in different concentrations while considering its viability as a new tradable food product
Summary
The pursuit of healthier diets has grown exponentially among consumers, and the increased demand for nutritious foods has made the development of healthier products one of the priorities of the food industry. Yogurt is the product obtained by the fermentation of milk, which occurs through microorganisms (Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), the milk base must be above 70% and the addition of vegetable fat is not allowed They are considered as foods of high nutritional value and high added commercial value. Consumers usually prefer smooth texture, viscous body without syneresis and consistency so that they can be eaten with the spoon (Gurjão et al, 2015; Egea et al, 2019) In this context, the present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with Acacchairu pulp in different concentrations while considering its viability as a new tradable food product
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