Yogurt produced with cajuí (Anacardium othonianum Rizz)

Abstract

Yogurt added with 0%, 5%, 10%, 15% and 20% of cajuí pulp (Anacardium othonianum Rizz) were characterized. Acidity, pH, protein, dry matter, firmness, consistency, cohesiveness and quantification of lactic acid bacteria were conducted at 0, 10, 20 and 30 days. Identification of volatiles compounds and sensory tests of preference, acceptance and consumption intention were performed on the first day of shelf-life. Preferred formulations are those that contain smaller proportions of pulp (5%) which coincide with lower acidity. There was no significant effect (P>0.05) of the amount of pulp added and storage time on dry matter, lactic acid bacteria count, firmness, consistency and cohesiveness. Acidity and pH were significantly influenced (P <0.05) by the amount of pulp added and storage time. Protein levels were significantly lower (P <0.05) with the increase in the quantity of pulp added. Volatiles compounds in cajuí yogurt include ethyl butanoate, methyl butanoate, ethanol, hexanal, benzaldehyde and 3-methyl butanoate. There are technological potential in the production of yoghurt with cajuí with addition of 5% in proportion to the total volume of yogurt produced.