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Canciam, C.A., Santos, J.T. and Olegário, T.G. (2008) Elaboracao e análise sensorial de iogurte sabor abacate (Persea americana Mill). VI Semana de Tecnologia em Alimentos—Universidade Tecnológica Federal do Paraná, UTFPR. Paraná, 2.

has been cited by the following article:

• TITLE: Camu-Camu (Myrciaria dubia HBK): Yogurt Processing, Formulation, and Sensory Assessment

  AUTHORS: Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza

  KEYWORDS: Amazonian Fruit, Sensory Analysis, Processing, Formulation, Yogurt

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.6 No.5, March 31, 2015

  ABSTRACT: The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.