Open AccessPhysical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)
Author(s) -
Sâmela Leal Barros,
Newton Carlos Santos,
Renata Duarte Almeida,
Victor Herbert de Alcântara Ribeiro,
Israel Luna Alves,
Josivanda Palmeira Gomes,
Raphael Lucas Jacinto Almeida,
Márcia Ramos Luíz,
Amanda Priscila Silva Nascimento,
Mylena Olga Pessoa Melo,
Danise Medeiros Vieira,
Virgínia Mirtes de Alcântara Silva,
Tamires dos Santos Pereira
Publication year - 2020
Publication title -
journal of agricultural studies
Language(s) - English
Resource type - Journals
ISSN - 2166-0379
DOI - 10.5296/jas.v8i1.15422
Subject(s) - pulp (tooth) , food science , chemistry , titratable acid , water content , water activity , moisture , total dissolved solids , fermentation , vitamin c , mathematics , dentistry , organic chemistry , environmental science , medicine , geotechnical engineering , environmental engineering , engineering
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.