Desenvolvimento e análise físico-química de iogurte adicionado de geleia de umbu (spondias tuberosa arruda) com hibisco (hibiscus sabdariffa).

Abstract

Yogurt is a fermented dairy product obtained from the coagulation and lowering of the pH of milk through lactose-fermenting bacteria. It is made up of proteins, lipids, carbohydrates, fibers and calcium, it has a viscous consistency and color that can vary depending on the addition of ingredients. However, there are some possibilities to enhance the physicochemical characteristics of yogurt, one of them is to add fruit or its derivatives, such as gelatin. The umbu is a typical fruit of the northeastern region, which has great nutritional potential and its use for the preparation of jams is a way to diversify and increase its consumption. With the aim of developing an innovative product with appreciated sensory characteristics, this work aimed to develop and evaluate the physicochemical properties of yoghurts flavored with hibiscus umbu jellies. For this, two yogurt formulations were prepared: IGU (yogurt added with umbu jelly) and IGH (yogurt added with umbu jelly with jamaica), which were subjected to ash, moisture, water activity, pH and acidity analyses. The results of this study revealed that the addition of jamaica in umbu jelly is capable of significantly modifying (p<0.05) the physicochemical parameters of the yogurts evaluated. An increase in the ash and acidity parameters was observed in the yogurt added with umbu jelly with hibiscus, while it was shown to reduce moisture, water activity and pH in relation to the control (IGU). Thus, it can be concluded that the addition of umbu jamaica jelly to the yogurt formulation improved the physicochemical characteristics, however, it is important to carry out a sensory analysis to verify the acceptance of this product by consumers.