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.
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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.