Green bananas and carrots add nutritional and sensory value to yoghurt / Banana verde e cenoura adicionam valor nutricional e sensorial ao iogurte

Abstract

The actions and priorities of the Strategic Action Plan to Combat Chronic Non-Communicable Diseases in Brazil include the consumption of vegetables and fruit, as they are sources of vitamins, minerals and fibers. Thus, also meeting the demand for foods with convenient consumption, together with microbiological and nutritional security, we sought to develop a product adding green bananas and carrots to yoghurt, in order to offer the consumer a practical, nutritious food, with a low-glycemic index. For this purpose, we performed microbiological, physicochemical and sensory tests. We determined The Most Probable Number (MPN/g) of thermotolerant coliforms, evaluated the centesimal composition and performed acceptance and purchase intention tests with elementary school students in the city of Bananeiras, Paraíba. The MPN/g of thermotolerant coliforms was 9.2, which is below the maximum established by current legislation. There was a 23% increase in protein content and 33% in minerals, as well as a reduction in moisture content, which indicates an adding nutritional value and longer shelf life of yoghurt with the addition of flour. In the sensory analysis, the judges had the opportunity to evaluate three yoghurt formulations, with concentrations of 2%, 3% and 4% of green banana and carrot flours and they classified the yoghurt in the “good” category. The addition of green banana and carrot flours is promising in yoghurt production, providing pleasant flavor according to the tasters, and promoting a greater supply of nutrients, especially protein and fiber, which indicates functional characteristics of the product.