Desenvolvimento de iogurte tipo grego com calda de pitaya

Abstract

The Greek is a product made by the fermentation of milk, it has been present in human culinary for thousands of years, its consumption brings several benefits to the body, because in its composition there are compounds that are ingested daily such as calcium, proteins, mineral salts and zinc. Dragon fruit is a fruit known for its color and exotic appearance, in addition to physical issues the fruit is also rich in antioxidants, pigments, betalains, phenolic compounds, so it can be a functional food, in addition it can also be considered as a natural coloring, despite all its benefits, there are not many studies dedicated to the fruit. The purpose of this study is to develop a product that brings together two functional foods, analyzing their physicochemical characteristics and based on that the study presented the following results: proteins ranged from 3.07% to 4.35%; acidity from 2.91 to 3.77; ash 0.86% to 1.89%; brix defaulted to 15; pH 4 to 4.2; lipids 5.13% to 11.98%; humidity 78.45% to 80.51%; dry extract 19.49% to 21.55%. Based on these results it was concluded that the development of a greek yogurt with dragon fruit a syrup is possible.