Iogurte natural adoçado com diferentes proporções de açúcar de coco.

Abstract

Due to the increase in the search for a differentiated and healthy diet, in the last years several researches are being done seeking to add more natural ingredients in already existing foods, using them as well as substitutes of these industrialized ingredients. In this way, the purpose of this study was to elaborate a natural yogurt with low glycemic index, using the sweetening characteristics of coconut sugar. Five yogurt formulations (F0, F1, F2, F3 and F4) were made using 0%, 25%, 50%, 75% and 100% coconut sugar instead of demerara sugar, respectively. Then, the physico-chemical characterizations were made using the parameters pH, humidity, acidity, ashes, proteins, fats, reducing and non-reducing sugars, and microbiological evaluation using Coliform parameters at 35 °C and 45 °C, Salmonella sp, Molds and yeasts, Escherichia coli, and Total count of aerobic Psicotrophic bacteria. The samples presented the results estimated after the physical-chemical analyzes carried out, having F3 and F4 results different from the others, only in relation to the amount of sugars and in the pH evaluation. The results indicate that the use of coconut sugar as a partial or total substitute for sugar in the preparation of yogurt is accepted because it improves some characteristics, such as the increase of sugars and proteins and the decrease of the acidity, being able to be of great potential in the market.