DEVELOPMENT AND CARACTERIZATION OF YOGURT WITH JABUTICABA PEEL FLOUR ADITION

Greek yogurt can be defined as a concentrated yoghurt, and is very important the study of new functional ingredients to use in this product. So this study aimed to develop Greek yogurt with different concentrations of flour jabuticaba peel and evaluate its physical and chemical analysis. At first, Jabuticaba's peel were oven dried at 60 °C/24h and grinding, to use in the yogurt. Three formulations were developed: Y2 with 2% (w/w) of jaboticaba, Y4 with 4% and Y6 with 6% addiction of jabuticaba peel flour. Yogurts were evaluated, after the production, for moisture, ash, pH, acidity, firmeness and color (L, a * and b *). Results were analyzed by ANOVA and tukey test. Regarding the results the moisture, ashes, pH, acidity and firmeness did not present significant difference between the samples (p <0.05). In the other hand, the color of the products was influenced, being sample Y6 darker and reddish when compared to the others, possibly due to the high concentration of anthocyanins in the jabuticaba's peel.