Author(s)

Jaime Paiva Lopes Aguiar^*, Francisca das Chagas do Amaral Souza

Coordination Society Environment and Health—CSAS, National Institute for Amazonian Research—INPA, Manaus, Brazil.

The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.

Amazonian Fruit, Sensory Analysis, Processing, Formulation, Yogurt

Aguiar, J. and do Amaral Souza, F. (2015) Camu-Camu (Myrciaria dubia HBK): Yogurt Processing, Formulation, and Sensory Assessment. American Journal of Analytical Chemistry, 6, 377-381. doi: 10.4236/ajac.2015.65036.