Desenvolvimento, encapsulação e caracterização da polpa integral de amora-preta (rubus sp.) aplicada em frozen yogurt

Abstract

The food industry has a great interest in studies aimed at the development of natural products, as consumers are increasingly opting for a healthy diet that enhances quality of life. The study aimed to evaluate the physical and chemical characteristics of fresh and powdered blackberry (Rubus sp.) pulp and the aplication in frozen yogurt, evaluating this product physico-chemical characteristics, sensory and cultural survival probiotic compared to red artificial dye Bordeaux. The encapsulated treatments were prepared using maltodextrin and gum arabic as carrier agents. The formulations comprised frozen added whole pulp, red artificial coloring of Bordeaux, of encapsulated pulp with maltodextrin and gum arabic. From the results, the monomeric anthocyanin content, total flavonoids, antioxidant activity and phenolic compounds were higher for the whole pulp. The analyzes in frozens, the highest score of probiotic microorganisms was obtained for the formulation added the whole pulp, the best grades of sensory tests were observed in the formulations prepared with fresh blackberry pulp and red artificial coloring of Bordeaux and the formulation applied pulp encapsulated with maltodextrin showed higher color stability.