Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)

Abstract

Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile, only yogurts were evaluated the following parameters: firmness, consistency, cohesiveness and viscosity index. Achachairu pulp presented high moisture content and water activity, as well as low percentage of lipids. Higher values were obtained regarding moisture content, water activity, acidity, lipids and vitamin C in the formulations with higher pulp percentage and for all texture attributes the formulation with 0% pulp obtained the highest values. The formulations proposed with the addition of different pulp concentrations improved the physicochemical and texture attributes of yogurt.

Caracterization and optimization of nonfat yogurt based on texture properties: instrumental texture profile and rheological properties

“…The acidity values are within the values established by the technical regulation of product identity and quality (0.6 a 1.5 g/ 100g de acid lactic) (Brasil, 2007), and the pH also presented values consistent with the range suggested in the literature (4,4 -4,6) (Bong & Moraru, 2014;Pimentel et al, 2017;Şanli et al, 2011). Water activity is an important parameter related to product stability; the higher the free water content, the more susceptible the samples will be, which means, subject to enzymatic and / or microbiological modifications (Barros et al, 2020). Values close to those found in this work for this parameter, were reported by other authors, where the range obtained by them is between 0.9850 and 0.9900 (Karnopp et al, 2017).…”

Caracterização físico-química e perfil de açúcares da polpa de sapoti (Manilkara sapota L.)

“…O teor de cinzas obtido foi de 0,41%. Santos et al (2020b) determinarem os teores de cinzas em polpas de frutas do cerrado e obtiveram os seguintes teores 0,78% (butiti), 0,31% (cajá), 0,29% (murici) e 0,77% (tamarindo). Foram quantificados 4,34 mg/100g de ácido ascórbico (vitamina C) na polpa de sapoti, valores superiores foram obtidos por Barros et al (2020b) para polpa do achachairu (9,61 mg/100g).…”