Revista Principia (Nov 2018)
Iogurte com redução calórica enriquecido de aveia com sabor de polpa de manga Tommy Atkins congelada
Abstract
The population has been seeking changes in eating habits to improve health and well-being. There is a demand for practical products with low fat content and products that have natural components in their composition that play a functional constituent role. The objective of this study was the development of a calorie-reduced flavored-fortified yogurt with Tommy Atkins mango pulp and the evaluation of its chemical and microbiological stability for 21 days of storage at 4 ° C. Four formulations F1, F2, F3 and F4 were developed, and they differed in the concentration of pulp and oats. The formulation, F1 (Control) (21.43% pulp with no oats addition ), F2 (2.26% oat and 15.04% mango pulp), F3 (4.58% oat and 11.45% mango pulp) and F4 (7.75% oats and 6.98% mango pulp). The determined physico-chemical parameters were moisture (84,28 ± 0,40%, 82,16 ± 0,12%, 80,70 ± 0,16%, 78,53 ± 0.30%), lipids (1.2 ± 0.10%,,05 ± 0.05%, 1,15 ± 0.05%, 1.20 ± 0.00%), proteins (3,06 ± 0,16%, 3,65 ± 0,33%, 4,33 ± 0,19%, 4,70 ± 0,79%)respectively. The use of oats and mango pulp is a viable alternative when combined with the formulations for they increase both nutritional and technological values and they have become a trend in the food sector.
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