Author(s): Guiné, Raquel P. F. ; De Lemos, Edite Teixeira
Date: 2020
Persistent ID: http://hdl.handle.net/10400.19/6276
Origin: Repositório Científico do Instituto Politécnico de Viseu
Subject(s): Functional food; health effect; food product development; yogurt; Functional food; Functional food; health effect; health effect; food product development; food product development; yogurt; yogurt
The object of the present work was to develop yoghurts with functional ingredients, such as vegetables, fruits, herbs or seeds, commonly known for their biological activities, and which were then submitted to sensory and physico-chemical analyses. Four final products were created, being identified with the four seasons (Winter, Spring, Summer, Autumn). The targeted physiological effects are as follows: Winter – thermogenic and satiating; Spring – regulation of intestinal transit, control of appetite and diuretic; Summer – antioxidant regulation of intestinal transit, diuretic and control of diabetes; Autumn – diuretic; thermogenic. Regarding the chemical composition of the products, the protein, carbohydrates and lipids’ contents varied, respectively, in the ranges 5.2–5.6, 7.0–10.5 and 0.5–1.0 g/100 g, while the energetic value varied from 45 to 61 kcal/100 g. The developed products are believed to successfully enter the dairy products market owing to the positive sensorial evaluation.
