The aim of this study was to prepare frozen yogurt with baru nuts and to evaluate its nutritive, bioactive and sensory characteristics. The yogurt containing 9.8% baru nuts was analyzed for moisture, proteins, lipids, carbohydrates, ash, phenolic compounds, antioxidant activity, acceptability and purchase intention. The results showed this yogurt could contribute to the maintenance of health and has good consumer acceptability.
Keywords:
Dipteryx alata Vog.; yogurt; acceptability
| Ingredientes | Quantidade | Percentual |
|---|---|---|
| Leite integral | 6 l | 49,02% |
| Iogurte natural integral | 2,04 l | 16,67% |
| Sacarose | 1,5 kg | 12,25% |
| Castanhas de baru | 1,2 kg | 9,80% |
| Chantilly | 0,9 kg | 7,35% |
| Glicose | 0,39 kg | 3,19% |
| Liga neutra | 0,105 kg | 0,86% |
| Emulsificante | 0,105 kg | 1% |
| Parâmetro (g 100 g-1) | R1 | R2 | R3 | Média | DP* * Dados apresentados com média ± desvio padrão |
|---|---|---|---|---|---|
| Umidade | 56,65 | 62,36 | 60,55 | 59,85 | 2,92 |
| Proteínas | 5,68 | 4,29 | 4,77 | 4,91 | 0,71 |
| Lipídeos | 13,30 | 11,38 | 12,23 | 12,30 | 0,96 |
| Carboidratos | 12,13 | 12,91 | 11,85 | 12,30 | 0,55 |
| Cinzas | 1,23 | 1,13 | 1,25 | 1,20 | 0,06 |
Fonte: Autoria própria.