Manufacture of Yoghurt Drink Supplemented With Carrot and Guava Pulps

Abstract

This study was designed to evaluate some properties of fruit yoghurts made with adding carrot and guava pulp during storage. The obtained results revealed that, the pH was decreased by time of storage while acidity was increased in all types of drinking yoghurt. Adding of 10, 15 and 20% guava pulp in yoghurt increased significantly (p<0.05) the total phenolic compounds (TPC), antioxidant activity (AA), fiber content and ascorbic acid (Vitamin c). The rheological and sensory properties of yoghurt were improved comparing to the control samples, While the protein content, pH value and syneresis decreased significantly (p<0.05) than control samples. On the other hand, Addition of 10, 15 and 20% carrot pulp to yoghurt increased (TPC), (AA), ascorbic acid and fiber content, while the protein content, pH value decreased. Along the storage period of all treatments, the TS, acidity, synersis and viscosity increased significantly, while the pH value, ascorbic acid, acetaldehyde content, AA,TPC were decreased significantly.

Avaliação da qualidade de polpas de frutas congeladas comercializadas na Região de Carajás-PA

“…Com relação ao teor de ácidos orgânicos, expressos em AT, as polpas de goiaba apresentaram varação de 0,47 a 0,92 g/100 g de ácido cítrico e, todas as polpas apresentaramse dentro dos padrões para o PIQ da fruta (mínimo 0,4 g/100 g) (Brasil, 2018a). Mohammed, et al (2019) observou valor médio de 0,98 g/100g de ácido cítrico. Castro et al (2015) também constataram teor de 0,64 g/100g de ácido cítrico, ao estudar a caracterização físicoquímica de polpas de frutas congeladas.…”

“…Os valores obtidos neste estudo para a variável sólidos totais na polpa da goiaba (9,93 a 10,83 g/100g) apresentaram-se dentro do mínimo estipulado pela legislação vigente que é de Research, Society and Development, v. 9, n. 10, e7149108779, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i10.8779 7,50 g/100g (Brasil, 2018a). Valores próximos foram apresentados por Mohammed et al (2019), com 9,50 g/100g de sólidos totais.…”