Stability of ascorbic acid in buffalo milk yogurt with camu-camu (Myrciaria dubia) in different concentrations

Abstract

The camu-camu (Myrciaria dubia) is a fruit of the Amazonian region, natural of the flooded margins, has a globose shape, smooth and bright surface, dark red to purple-black during the maturation stage. It has ascorbic acid content ranging from 800 to 6,100 mg/100 g in the fresh pulp, however, because it presents a high acidity, its consumption in natura becomes unfeasible, having as alternative consumption its incorporation in dairy derivatives such as yogurt. The objective of this study was to evaluate the stability of ascorbic acid in buffalo milk yogurt with different concentrations of camu-camu pulp during the storage period. It was evaluated the physicochemical characteristics of the pulp and yogurt of buffalo milk prepared from two formulations with 8.3% (F1) and 12.5% (F2) of camu-camu pulp, besides the stability of ascorbic acid in the product stored under refrigeration (5 ± 1 °C) for 28 days. The pulp analyzed and the yogurt formulations presented physicochemical characteristics as predicted in the literature and recommended by the current legislation. The ascorbic acid contents in the formulations were 242.2 mg/100 g (F1) and 317.73 mg/100 g (F2) at zero time and 171.0 mg/100 g (F1) and 242.2 mg/100 g (F2) on the 28th day of storage, with a 30% loss in ascorbic acid content during the entire storage period.

Keywords

• iogurte bubalino
• vitamina c
• antocianina.