Open AccessDESENVOLVIMENTO E CARACTERIZAÇÃO DE IOGURTE DE MANGABA CONVENCIONAL E DIET
Author(s) -
Taysa Martins de Oliveira,
Ellen Godinho Pinto,
Fernando Luiz de Oliveira,
Dayana Silva Batista Soares
Publication year - 2017
Publication title -
colloquium agrariae
Language(s) - English
Resource type - Journals
ISSN - 1809-8215
DOI - 10.5747/ca.2017.v13.nesp2.000221
Subject(s) - food science , pulp (tooth) , phosphorus , vitamin c , significant difference , biology , chemistry , medicine , dentistry , organic chemistry
The consumption of yogurt is related to the positive image of healthy and nutritious food, being asource of protein, calcium, phosphorus and vitamins. Mangrove has been widely exploitedbecause of its nutritional potential and the manufacture of various foods. This work aimed at thedevelopment of conventional mangaba yogurt and diet to study their physical and chemicalcharacteristics. It can be observed that the levels of pH, vitamin C and density had no significantdifference between conventional and dietary mango yogurt. The phenolic compounds found inyogurt were less than 1% of that found in fresh pulp.