Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt

Thaise Pascoato de Oliveira, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia, Bogdan Demczuk Jr


The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.


Dye; Anthocyanins; Blueberry; Spray dryer; Frozen yogurt

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DOI: 10.14685/rebrapa.v6i3.3461


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Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.

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