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Dietary fiber helps to reduce the risk of suffering from some chronic diseases. Despite this, the global average intake of this component is still lower compared to the recommended levels. This fact has motivated to the food industry to incorporate dietary fiber obtained from vegetable sources in food products. The aim of the present study was the evaluation of the main quality characteristics of different yogurt formulations, as the function of the incorporation of dehydrated passion fruit epicarp with a high dietary fiber content (71,4 ± 0,04%), and concentrations of 0 – 0,5% and the effect of dairy fat present in raw cow milk in concentrations of 0, 0,5 and 3,0%. Some physical-chemical properties such as pH, acidity (% of lactic acid), viscosity (cP) and color parameters by use of CIELab system method were evaluated in 6 different formulations. According to the results, a sensorial analysis was conducted and the stability of two yogurt formulations was determined during a storage period of 29 days at 4°C.The incorporation of EMD significantly contributed to the increase of the acidity and viscosity of the product. EMD favored the stability of yogurt gel and allowed to obtain acceptable results in sensorial attributes until day 15 of storage. The incorporation of EMD in the elaboration of yogurt, allowed the enrichment of the nutritional value due to the contribution of dietary fiber, which can act as a functional substitute of dairy fat.

Evaluación del potencial de uso de epicarpio de maracuyá deshidratado (Passiflora edulis f. flavicarpa O. Deg.) en la formulación de yogurt