Desenvolvimento de iogurte grego sabor pitaya (Hylocereus costaricensis) com diferentes concentrações de mel e açúcar

Abstract

The population's concern about the effects of poor nutrition on health has generated a worldwide trend of changing eating habits, seeking a healthier and nutritious diet. The objective of this study was the development of pitaya-type Greek yogurt (Hylocereus costaricensis) with different concentrations of sugar and bee honey in order to contribute significantly to the food industry and to food and nutritional security, bringing to the market a yogurt with new flavor of fruit, as well as the addition of honey in substitution of sugar, with the valorization and consequent incentive to the commercialization of the product. For this, five treatments of Greek yogurt pitaya (Hylocereus costaricensis) were prepared, where T1 = 8% sugar; T2 = 8% honey; T3 = 4% sugar and 4% honey; T4 = 2% sugar and 6% honey; T5 = 6% sugar and 2% honey. Physicochemical, microbiological and sensorial analyzes of elaborated yoghurts were performed. The results obtained from the physico-chemical and microbiological analyzes met the standards required by the specific legislation, and were sensorially well accepted, especially T1 and T5, which did not differ statistically in all attributes. It was verified, therefore, that the treatments with greater concentration of sugar were the most accepted ones due to the habit of not consuming honey daily, unlike the sugar that is part of the diet of the majority. However, refined sugar in turn is the most harmful artificial sweetener to the human organism due to lack of nutrients, with honey being in low proportion a good substitute and a healthier option