Produção de iogurte enriquecido com polpa do fruto de Jambalau (Syzygium Cumini)

Abstract

The consumption of yogurt enriched with jambalau pulp (syzygium cumini) can contribute to a good diet, providing high-quality fiber, proteins, lipids and carbohydrates, in addition to providing minerals, which are responsible for balancing the functions of our body, such as conducting nerve impulses. Yogurt also presents itself as a food alternative for fortification with vitamins, which are essential for the development and growth of the body. This study aimed to determine and evaluate the physical-chemical and sensory characteristics of yogurt enriched with jambalau pulp. The results of the physical-chemical analysis of the jambalau fruit showed that it has 75.83% pulp yield, 84.98% moisture content, 0.39% ash, 1.83% protein content, 0.57% lipid content, 0.67% fiber, 10.56% carbohydrates, 15.17° Brix (soluble solids content) and 32mg/100g of vitamin C. The results of the physical-chemical analysis of the yogurt showed that the addition of jambalau pulp adds nutritional value to the yogurt, making it an excellent alternative for a healthy diet. During the 21-day storage period, it was observed that there was a decrease in the pH value and an increase in acidity expressed in terms of lactic acid. The sensory analysis carried out on the yogurts showed that the yogurt enriched with jambalau was very well accepted by the panel of tasters, demonstrating that jambalau has the potential to be used as an additive in food preparation. The present study demonstrated that the jambalau fruit can be used in the preparation of food ingredients to be incorporated into yogurts, giving it nutritional characteristics in relation to non-enriched yogurt, and appealing sensory attributes in terms of color, flavor, texture and aroma. (TRADUÇAO NOSSA)