Elaboração de frozen yogurt com aplicação de psyllium (Plantago ovata) e farinha da casca de manga

Abstract

The work aimed to develop a frozen yogurt with psyllium application to replace the traditional emulsifier, and to add mango peel flour to reuse the by-product. The steps for obtaining mango peel flour and preparing frozen yogurt followed good manufacturing practices. Five frozen yogurt formulations were prepared, varying the percentages of psyllium (0 to 0.20 %) and EMUSTAB© (0 to 0.20 %). The percentages of mango pulp and mango peel flour varied between 5% and 2%, respectively for the five formulations. For frozen yogurt, pH, soluble solids content, titratable acidity, color, water activity, overrun, meltability and compression force were analyzed. With the results obtained for the physicochemical analyses, it was possible to verify that the parameters remained similar in all formulations and did not present statistically significant differences, except for the shear force, which was higher in the formulations that contained a higher concentration of psyllium, differing significantly of the standard sample that does not have psyllium in its composition. The results showed that the association of psyllium and commercial emulsifier maintained the stability and emulsification characteristics of frozen yogurt with application of psyllium (Plantago ovata) and mango husk flour.