PROXIMATE COMPOSITION OF GREEK YOGURT WITH CAJÁ JELLY (Spondia Mombin L.) AND APICULTURAL POLLEN

Yogurt is a fermented milk that has benefits to human health being a source of nutrients. Cajá (Spondias mombin L.) is a small fruit native to the tropical Americas, which contains a bittersweet aromatic pulp with a good nutritional quality. Given the above, the objective of the research was to evaluate the proximate compositon of greek yogurt with cajá jelly and bee pollen. For the preparation of the yogurt the milk and the sucrose were heated to 90 °C for 10 minutes, cooled to 42 °C and inoculated with the lactic culture. At the end of the fermentation the yogurts were cooled and desorbed. Two formulations with 30% jelly were developed, which were supplemented with 0.5% (F1) and 1.5% (F2) of bee pollen. The following analyzes were performed on the yogurts: moisture, fixed mineral residue, lipids, proteins, carbohydrates and caloric value. The moisture content of F1 and F2 was 71.73% and 70.08%; fixed mineral residue 2.90% and 2.88%; lipids 3.04% and 3.01%; proteins 5.88% and 6.29%; carbohydrates 16.75% and 17.74% and caloric value 117.88 Kcal/100g and 123.21 Kcal/100g. According to the results the addition of pollen provided an increase in the protein and carbohydrate value of the yogurts. However, all the formulations are in accordance with the standards recommended by the current legislation. It is concluded that, the addition of cajá and pollen increases the nutritional value to dairy products such as yogurt, making them more healthier and attractive to consumers.