Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

Emanuel Neto Alves de Oliveira; Ana Paula Trindade Rocha; Josivanda Palmeira Gomes; Bruno Fonsêca Feitosa; Dyego da Costa Santos; Elisabete Piancó de Sousa; Danielle Martins Lemos

Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

2023

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.

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