Yogur tipo II con adición de pulpa de acaí (Euterpe oleracea Mart) edulcorado con Stevia rebaudiana by Fabián Ponce-Fuentes, Elena Ponce-Fuentes, Patricio Muñoz-Murillo, Jordan García-Mendoza

“…A significant difference was determined in the study variables and the following results were obtained: pH 3.78 -3.79; °Brix 6.53 –7.03%; acidity 0.90 –1.02%; density 1,036 –1,039 g/ml; total solids 11.93 –12.05%; viscosity of 291.67 –382.67 mPa.s; protein 2.43 –2.49%; fat 1.27 –1.57%; total phenols 635.80 –2002.04 mg EAG/mL; antioxidant capacity 0.55 –1.84 μmol EQ Trolox/mL; the test with the best sensory acceptance was A3 (15% acai pulp) which obtained a significant difference in the flavor and texture attribute, in addition, it presented better values in colorimetry in terms of Lightness 74.87, saturation 2.47 and tone 19.30. …”
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