Mirtilo (Vaccinium sp): caracterização e aplicação da polpa e da fruta em pó em frozen yogurt funcional linha “clean label”

Abstract

The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to satisfay the consumer differentiating products and services. Regular consumption of fermented foods like frozen yogurt and foods rich in antioxidants such as blueberrie is recognized as beneficial to maintaining good health. This effect is attributed in part to 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 fresh and powdered. The frozens made with the pulps were characterized and compared with a controll formulation with added red dye of Bordeaux. From the analyzes, it was concluded that the blueberry pulp in natura submitted content of total phenolics and flavonoids in higher quantities in the pulp powder can be a viable alternative staining of frozens. In general the addition of pulp blueberry frozen yogurt into a viable alternative to replace the artificial coloring.