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Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10CFU·mL during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp proved to be effective in the production of a beverage with higher nutritional characteristics.

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Summary The aim of this study was to evaluate the effects of freeze concentration of strawberry juice on content of total phenolic, anthocyanins content and antioxidant activity of the concentrated fluid and the ice obtained. An increase in the values of phenolic content was observed in the concentrate fraction for all the freeze concentration stages (five stages). The process efficiency presented a reduction when compared with the first stage, and however, the average efficiency remained around 65% in all the stages. The concentration of pelargonidin‐3‐O‐glycoside present in samples was increased in all stages. Furthermore, the antioxidant activity of the concentrated fluid of each stage, measured by DPPH and ABTS methods, was significantly higher in comparison with the juice feed. Also, antioxidant activity can be correlated with the content of pelargonidin‐3‐O‐glycoside presented in the strawberry juice. Freeze concentration can be considered a good alternative for improving the antioxidant activity of strawberry juice.

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