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This paper proposed development of avocado yogurt with soy extract, as well as rheological properties and sensory parameters analysis. The rheological properties were measured in a concentric cylinders rotational. The results showed the different yogurt formulations behaved as a pseudopl&amp;aacute;stic fluid, presenting also some thixotropy, since the apparent viscosity decreased for the same sample, probably due the suspended particles sedimentation. With regard to sensory analysis results, it could be noted significant difference among the different formulations, especially for flavor attribute, although all the formulations were well accepted by the tasters.   DOI: 10.14685/rebrapa.v5i3.149  &amp;nbsp;&amp;nbsp;

Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.