Elaboração de iogurte de umbu com adição de mucilagem de palma e diferentes tipos de açúcares

Abstract

The use of palm mucilage a natural additive in yogurt, a substitute for starch, can be a healthy, economical and sustainable alternative. Yogurts can receive the addition of fruit pulps in their processing and the addition of fresh fruit, a healthy alternative to ultra-processed yogurts. Therefore, the present study aimed to develop and characterize yogurt formulations flavored with umbu pulp and added with palm mucilage and different types of sugar (demerara, coconut sugar and coconut nectar). The umbu pulps were prepared during the harvest period and frozen until processing and analysis. Physical-chemical analyzes, determination of bioactive compounds, antioxidant capacity and rheology of umbu pulp and formulations were carried out. In the physical-chemical analyzes of the umbu pulp, the values were: pH (2.60), acidity (0.67 g citric acid / 100g), reducing sugars (8.58%), anthocyanins (0.07 mg.100g- 1), flavonoids (0.70 mg.100g-1), chlorophyll (1.33 mg.100g-1), carotenoids (0.04 mg.100g-1), phenolic compounds (368.30 mg EAG.100g- 1), ascorbic acid (6.72 mg.100g-1) and antioxidant activity (72.9%). In the physical-chemical analyzes of the formulations, the values found varied between: pH (3.0-3.2), acidity (0.44-0.50 g citric acid / 100g), reducing sugars (11.75-13%), lipids (1.21-1.46%), chlorophyll (2.50-3.83 mg / 100g), phenolic compounds (137.86-245.75 mg EAG / 100g) and antioxidant capacity (70.10 -75.47%). It was found that the umbu pulp and yogurt formulations were presented as non-Newtonian fluids with pseudoplastic behavior. It is concluded that palm mucilage has potential use as a thickener in dairy formulations and among phytochemicals, phenolic compounds and antioxidant activity stood out in the produced yogurts.