Iogurte adicionado de polpa de abóbora amarela (Cucurbita Moschata Duchesne)

Abstract

The yogurt is the most popular fermented milk, the increase of its consumption being related to the way of life style of the population, which includes in their diet to being practical and easy to consume. Besides, being a healthy food, nutritious and tasty. The search for new flavors and optimizer nutritional of yogurt, to attend demand of consumers leads us to search for raw material that is easy to access and under-utilised. The pumpkin has an excellent prespective for use, it stands out for its wealth in provitamin A, vitamins of the B complex(B1, B2,B5) vitamin C another nutrients like proteins, carbohydrates, fats, dietary fiber, minerals like phosphorus, potassium, calcium, sodium, silica, magnesium, iron and chlorine. Due to the nutritional quality of the pumpkin and being an important source of carotenoids, the present study aimed to develop yagurt added of yellow pumpkin pulp (Cucurbita moschata Duchesne)was elaborated four formulation containing 0, 5, 10 and 15% of pumpkin pulp, these formulation were submitted to physical chemical and sensorial analysis. The results demonstrated that the addition of the pumpkin pulp to the yogurt increased nutritional value, especially for carotenoids the attend daily needs of vitamin A, with the most expressive value in the formulations T2- 2,139µg andT3- 3,677µg. The sensorial evaluation showed that the level of acceptance was between the note 6 (liked slightly) and 7 (like moderately), the formulation needs adjustments to improve acceptance. Concluded that pumpkin is a viable product for the addition in yogurt, it is a source of low-cost of vitamin A.