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CATAA - Artigos em revistas com arbitragem científica

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  • Enhancing the nutritional value of a sugar-free Greek-style yoghurt by incorporating strawberry-tree (Arbutus unedo L.) fruit and peach (Prunus persica)
    Publication . Carriço, Raquel; Marcos, Joana; Baptista, Cátia; Vasconcelos, Vanessa; Beato, Helena; Riscado, Ana; Silveira, Ana; Pitacas, F.I.; Paulo, Luísa; Rodrigues, A.M.; Palma, Maria Lídia; Nicolai, Marisa; Menezes, Regina; Pereira, Paula; Espírito Santo, Christophe; Cristóvão, Mário; Brandão, Inês
    As consumers become more health-conscious, they are increasingly seeking out foods that offer potential health benefits, such as yoghurts. To encourage more sustainable and healthy consumption habits, it is important to develop food products using local food ingredients. This study focused on fermented dairy products, namely by developing various formulations of Greek yoghurt using strawberry-tree fruit (Arbutus unedo L.) (STF) and peach (Prunus persica) puree, with no added sugar. Both peach and STF were sourced locally. A sensory analysis was performed to determine the preferred formulation, selecting either z1 (20% STF and 80% peach) or z2 (30% STF and 70% peach). After comparing the two, z1 emerged as the preferred formulation. For this formulation, physicochemical and microbiological analyses were conducted. A Greek yoghurt that incorporates peach and STF was developed while satisfying the requirements for “low-fat”, “low-saturated fat”, and “no added sugars” nutrition claims. These are all important features that align with the guidelines provided by the World Health Organization in promoting a healthy diet that encourages reduced fat and saturated fat intake, limited consumption of added sugars, and increased fibre content. To the best of our knowledge, this is the first time describing a Greek yoghurt containing STF purée.
    2025Artigo científico Acesso aberto Ver mais