Effects of adding acerola residue on yogurt characteristics - Tomé, Anna Emanuelle Soares;Sousa, Severina de;Farias, Juanne Queiroz
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The industrial processing of acerola generates a large amount of waste which is generally discarded or underused, causing losses of raw materials and energy, as well as environmental impact. As this agro-industrial waste is rich in antioxidant compounds, high levels of vitamin C and other bioactive compounds, it can be put to better use. Therefore, this research aimed to make use of the acerola residue by adding it to a yogurt, and to evaluate the effects of this residue on the yogurt's physicochemical and textural characteristics.

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Produktbeschreibung
The industrial processing of acerola generates a large amount of waste which is generally discarded or underused, causing losses of raw materials and energy, as well as environmental impact. As this agro-industrial waste is rich in antioxidant compounds, high levels of vitamin C and other bioactive compounds, it can be put to better use. Therefore, this research aimed to make use of the acerola residue by adding it to a yogurt, and to evaluate the effects of this residue on the yogurt's physicochemical and textural characteristics.
Autorenporträt
Anna Emanuelle Soares Tomé, graduated in Food Engineering from the Federal University of Campina Grande, and is currently studying for a master's degree in Postgraduate Agricultural Engineering.