Yogurt of pulp and flour of pineapple bark

• Autor(a) principal: Neres, João Pedro Granjeiro
• Data de Publicação: 2016
• Outros Autores: Souza, Rosane Liege Alves de, Bezerra, Camila Freitas
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/465
• topic: Ananas comosus; dairy products; fruit peels; functional foods; Tecnologia de Alimentos; Laticínios; alimentos funcionais; Ananas comosus; cascas de frutas; derivados lácteos

This study aimed to develop and characterize physico-chemical and sensory pineapple yogurt added of its shell flour. Formulations A (with addition of 1.5% of flour) and B (without addition of flour – control) were prepared. These formulations were also compared to a sample C (low-fat yogurt added oats).The biggest differences presented by its addition were perceived in sensory analysis, nevertheless, the score for flavor attribute approached “like moderately”, justifying the acceptability index greater than 70% .The marks awarded may be due to low consumer products with functional food ingredients, as shown by the consumption frequency data. Based on these results, yogurt pineapple with addition of its shell flour becomes a viable option for those seeking a healthy diet, promoting alternative expansion of dairy products with functional claims in the market.