JABUTICABA GREEK YOGURT: TEXTURE PROFILE EVALUATION

The texture profile of yogurt is one of main factor involved in the acceptance and quality of product. Therefore, this work presents a comparative study about texture profile of skimmed greek yogurts drawn up with flour of jabuticaba peel and hydrolyzed collagen, during the storage period (8ºC) of 29 days. It were used four different formulations with or without flour of jabuticaba peel and hydrolyzed collagen. For each formulations of greek yogurt were evaluated yours texture profile, in function of the storage period in constant temperature (8ºC). Results of texture profile present that the flour of jabuticaba peel obtained an important role in the profile texture, increasing the power of hardness and gumminess during the first days of storage. However, the hydrolyzed collagen has not indicated a big acting in changes in the texture profile or gumminess in relation with control formulation.