Juçara pulp: total phenolics content, increased antioxidant activity and viability of probiotic bacteria in yogurt

ABSTRACT

The addition of juçara pulp as source of phenolic compounds in yogurt can modify the physico-chemical characteristics, contribute to antioxidant activity and interfere on the viability of probiotic bacteria and sensory acceptance. To evaluation the effect of the addition of juçara pulp in yogurt, was conducted an experiment in completely randomized design in subdivided parcels. The main plot was the pulp content (0, 5, 10, 15, 20 and 25%) and as sub-plot storage time 5 ^oC (1, 7, 14, 21 and 28 days). The average percentage of fat, ash, total dry extract and acidity of yogurt did not differ (P ≥ 0.05). The protein content decreased with the increase in pulp content, ranging from 4.07% (F₀) 2.9% (F_25%). The total phenolic content and antioxidant activity were higher in yogurt with 25% of pulp, reaching 117.84 mg values of AGE/100 g and 6.95 Trolox µmol/g, respectively. As well as the count of probiotic bacteria, which ranged from 3.17 log CFU g^-1 (F₀) 6.34 log CFU g^-1 (F_25%) in yogurts after 28 days of storage. Adding the Juçara pulp favored the multiplication and viability of probiotic bacteria, contributed to increase the total phenolic content and antioxidant activity in yogurts that have good sensory acceptance by the consumer.

Key words:
açaí; Euterpe edulis; phenolic compounds; fermented milk