Desenvolvimento E Caracterização De Iogurte De Mangaba Convencional E Diet

Abstract

The consumption of yogurt is related to the positive image of healthy and nutritious food, being a source of protein, calcium, phosphorus and vitamins. Mangrove has been widely exploited because of its nutritional potential and the manufacture of various foods. This work aimed at the development of conventional mangaba yogurt and diet to study their physical and chemical characteristics. It can be observed that the levels of pH, vitamin C and density had no significant difference between conventional and dietary mango yogurt. The phenolic compounds found in yogurt were less than 1% of that found in fresh pulp.