Production and characterization of yoghurt with buttermilk pulp

Abstract

The healthy and functional food market has grown in recent years and one of the products that has gained a lot of prominence was yogurt, especially when it is made with different fruit flavors. The present research was conducted with the objective of elaborating and characterizing yogurt added with buttermilk pulp, in order to develop a new product with typical characteristics of the Northeast region. Three yogurt formulations were made with the buttermilk pulp in the proportions of 15, 25 and 35% of the pulp. The physical and chemical analyzes performed were pH, titratable acidity, water content, ash content and protein. The values ​​obtained for pH (4.01 - 4.15), titratable acidity (0.66 - 0.68%) and protein (2.05 - 2.16%) did not show great changes due to the different concentrations of pulp of seriguela and, therefore, without significant difference at the level of 5% probability by the Tukey test. The water content was inversely proportional to the amounts of pulp added, ranging from 79.54 to 80.91%. The ash content (0.49 - 0.58%) varied as expected, being higher in higher concentrations of pulp. Therefore, the production of yogurt added with buttermilk pulp is considered viable, since it will contribute to the diversification of the dairy sector and to the improvement of the product's physical-chemical characteristics.