Iogurte com redução calórica enriquecido de aveia com sabor de polpa de manga Tommy Atkins congelada
| Autor: | Maiane Silva Barbosa, Gilmara Fernandes de Lima Gonçalves, Lucélia Kátia Lima, Suely Cristina Pereira de Lima Oliveira, João Ferreira Neto |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Revista Principia, Vol 1, Iss 43, Pp 23-31 (2018) |
| Druh dokumentu: | article |
| ISSN: | 1517-0306 2447-9187 |
| DOI: | 10.18265/1517-03062015v1n43p23-31 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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