EVALUATION OF THE FUNCTIONALITY OF EXTRACT OF POUT PEPPER AS NATURAL CONSERVATIVES IN THE PRODUCTION OF YOGURT
Journal Title: Periódico Tchê Química - Year 2017, Vol 14, Issue 27
Abstract
The yogurts are among the milk products more consumed worldwide and as the majority of industrialized foods are rich in artificial additives, which has among its main functions ensure the stability of the product for certain periods, herewith, have sought natural solutions that allow the substitution of these substances without changing their nutritional characteristics. The objective of this work was to evaluate the functionality of the pout pepper extract as natural conservatives in the production of yogurt. A pasty extract of the pussy pepper was elaborated from the dry base, using ethanol as solvent (1:6). Then, four samples of yoghurt were prepared, being one control and another three additives with 500 ppm, 1000 ppm and 3000 ppm of the extract and evaluated during 40 days. It was perceived that the sample with 3000 ppm was efficient in maintaining stable levels of acidity, reducing sugars, no reducing sugars and the energy value, unlike the others that oscillated over time and had their nutritional characteristics affected. Given this fact, the potentiality of the extract as a natural preservative in the production of yoghurts is verified, presenting advantages both for the industrial sector, which will have its products with the same quality, and for the consumers, who will have healthier options.
Authors and Affiliations
Everton Vieira SILVA, Alfredina Araujo SANTOS, Marta Maria CONCEIÇÃO
Keywords
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