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- Title
IOGURTE SABOR BANANA (Musa AAB, subgrupo prata) ENRIQUECIDO COM FARINHA DA CASCA DE JABUTICABA (Myrciaria jabuticaba (Vell.) Berg.).
- Authors
Campos Pádua, Hemilaine; Pereira da Silva, Marco Antônio; Gonçalves Souza, Diene; Campos de Moura, Lígia; Rocha Plácido, Geovana; Vieira Leal Couto, Gabriela; Caliari, Márcio
- Abstract
The development of products aiming to add quality attributes has become constant in the industry, in the production of yogurt has added fruit pulp, diversifying the flavors and enhancing physical, chemical and functional properties, tending the increase in consumption by the population. The objective of this study was evaluated the sensorial profile, physical and chemical parameters, chemical composition, macro and micronutrient and antioxidant activity of banana flavored yogurt enriched with jabuticaba bark flour (JBC). Still they were analyzed pH and color during 29 days of storage of the yoghurt. The formulation developed was 10% banana pulp and 1% JBC. On the eighth day of storage was performed sensory acceptance test and purchase intent performed with 50 untrained panelists. It was observed good acceptance for yoghurt developed with the highest average assigned to the color parameter.
- Publication
Global Science & Technology, 2017, Vol 10, Issue 1, p89
- ISSN
1984-3801
- Publication type
Article