Development of frozen yogurtlactose-free plus campomanesia sp
International Journal of Development Research
Development of frozen yogurtlactose-free plus campomanesia sp
Received 20th November, 2017; Received in revised form 25th December, 2017; Accepted 14th January, 2018; Published online 28th February, 2018
Copyright © 2018, Gabriela Torres Silva et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Ice creams are globally accepted because of their palatability. However, the number of lactose intolerants is increasing. Therefore, the demand for products in this segment also increases. Guavira is a native fruit from Brazilian Cerrado rich in antioxidants and with potential for inclusion in various food products. Thus, the aim of this study was to elaborate guavira-frozen yogurt lactose-free, expanding products for individuals with lactose intolerance. The product was developed through a factorial design, centesimal composition, and microbiological and sensorial analysis. Data were expressed as g/100g. Thus, 69.25g for moisture, 0.71g fixed mineral residue, 2.48g proteins, 4.27 lipids, 2.19 carbohydrates and 0.9g total dietary fibers. Microbiological analysis was positive and showed potential for the product to be inserted in the food market. In addition, the sensorial analysis reached more than 80% of acceptability. The results demonstrate the possibility of developing products with native-fruits associated lactose-free, benefiting the lactose intolerant subjects and expanding the dairy sector.
