Camu-Camu (Myrciaria dubia HBK): Yogurt Processing, Formulation, and Sensory Assessment

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

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

DOI: 10.4236/ajac.2015.65036                

Abstract

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.

Keywords

Amazonian Fruit, Sensory Analysis, Processing, Formulation, Yogurt

Conflicts of Interest

The authors declare no conflicts of interest.

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