Elaboração e análise físico-químico de iogurte acrescido da geleia de manga enriquecida com farinha da semente do melão (Curumis melo L.).

Abstract

Over the years, consumers have been increasingly concerned about their well-being and quality of life, making individuals more demanding in relation to the food products they consume. Yogurt has been an important part of the daily routine because it is a practical food with high nutritional value. The combination of yogurt and mango can be an interesting mix, as it reconciles the sour taste of yogurt with the freshness and sweetness of mango. Therefore, the objective of this study was to develop different formulations of yogurt added with mango jelly and to evaluate the influence of the addition of mango jelly enriched with melon seed flour on the physicochemical properties of the elaborated products. Three formulations of the product were developed: Yogurt Control (IC); Yogurt with added jelly (ICM); Yogurt with the addition of jelly plus melon seed flour (ICM5%. To determine the moisture and ash content, the procedures described by the Association of Official Analytical Chemists were used. The pH, water activity, acidity and °Brix analyzes were carried out according to the methodology of Instituto Adolfo Lutz. Based on the results obtained, it was noticed that the ICM5% did not differ significantly in all evaluated parameters, with the exception of acidity, when compared to ICM. It was also seen that the addition of light mango jelly (with or without melon seed flour) can modify the physicochemical characteristics of yogurts. innovation that could add the variation in the use of jams and flours, in addition to reducing fruit waste.