INTRODUCTION
The importance of yogurt as part of a balanced and healthy diet is recognized by regulatory authorities and scientific institutions in most countries. According to the Portuguese National Statistics Institute, there was an increase of 38% in the value of dairy sales in only four years. In addition, a study carried out by the Portuguese Society of Nutrition and Food Sciences reported that 26.8% of Portuguese adults consumed yogurts daily, ranging from 19% in the elderly to 35% in adults up to 30 years. Hence, this market represents a good opportunity to development new healthy yogurts.
OBJECTIVES
It was intended to develop yoghurts with improved health functionalities different than those already existing on the market, by adding several combinations of ingredients with established biological activities.
METHODS
Laboratorial experiments were done testing various combinations and different proportions of ingredients, to establish those that had potential for consumer acceptance. The ingredients tested included unconventional vegetables, fruits, herbs or seeds.
After the laboratorial experiments with the formulations, those that resulted better were selected for a sensorial evaluation by an untrained panel simulating the consumers.
Four final products were developed, corresponding to different combinations of ingredients, and having been identified with the four seasons of the year (Winter, Spring, Summer, Autumn). The final products were analysed as to their physico-chemical composition by using established methodologies. The nutritional information and energetic value was also evaluated.
RESULTS
The Winter yogurt possesses thermogenic and satiating properties and the ingredients used were apple, chia, cinnamon and ginger. The Spring yogurt presents properties capable of regulating intestinal transit, loss of appetite and is diuretic. The ingredients selected were pineapple, celery and mint. The Summer yogurt has antioxidant properties, regulates intestinal transit and diuresis. The ingredients included linseed, parsley, carrot, passion fruit and orange. The Autumn yogurt has diuretic and thermogenic properties. The ingredients used in its confection were watercress, pear and ginger.
Protein, fibre and lipids varied, respectively, in the ranges 2.2-2.7, 0.4-1.5 and 0.5-0.7 g/100 g. The energetic value varied from 36 to 92 kcal/100 g and the calcium from 64 to 100 mg/100 g.
CONCLUSIONS
It is important that the food industry seeks to meet the needs of the consumers, which are more and more devoted to healthy eating practices, and who like to find also new and stimulating products to buy. The developed products were formulated to meet these challenges, and are believed to successfully enter the dairy products market because the evaluations of the sensorial panel were very positive. Hence, they have potential to be launched as a potential industrial opportunity in the line of yogurts with improved healthy functionalities. Furthermore, the putative effects of yogurt on the modulation of the gut microbiota and the prevention of obesity and cardiometabolic diseases will make them a successful new product.info:eu-repo/semantics/publishedVersio
