SUGARS COMPOSITION OF YOGURT WITH UVAIA (Eugenia pyriformis Cambess) PULP

Introduction: The most popular fermented dairy product is yogurt. This product can be produced with different ingredients, like the fruits, that improve the sensory quality and can be promoting potential benefits to health. The uvaia (Eugenia pyriformis Cambess) is a native fruit from Brazil, has a yellow-orange color and peculiar sensory characteristics but is little explored in the food industry. Objective: This study evaluated the sugars composition by Capillary Zone Electrophoresis in yogurt samples without pulp and with partial replacement by uvaia pulp. Methodology: The yogurts were produced with pasteurized bovine milk (3 % fat), sucrose (5 %) and starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The mixture was incubated at 42 °C until pH 4.6. After fermentation, the yogurts were cooled to 4 ± 2 °C and kept at this temperature for 24 h and then they were slowly stirred. Two portions were separated: without and with the pasteurized pulp (partial replacement at 25 %). The sugar analysis was performed using an Agilent 7100 CE system (Agilent Technologies, Palo Alto, USA) equipped with a diode array detector. Samples were previously centrifuged and the supernatants filtered on a 0.22 μm membrane filter. The data were subjected to analysis of variance (ANOVA) and Tukey’s test to determine significant differences (p < 0.05) between the samples. Results: There was a decrease (p < 0.05) in lactose, galactose, and sucrose content in the yogurt with pulp from 4.41 to 3.30 g/100 g, 0.68 to 0.50 g/100 g and 4.29 to 2.96 g/100 g respectively. This reduction was expected due to the substitution of the matrix by the pulp. There was an increase (p < 0.05) in glucose (0.21 to 0.52 g/100 g) and fructose (0.09 to 0.61 g/100 g) in the sample with uvaia pulp associated to the sugars originating from the fruit, which presents a nutritional richness of these sugars. Conclusion: The sugars composition results in yogurt samples were expected due to partially replaced by the fruit pulp. Moreover, this study shows results that may help the dairy industry to diversify market options.