Resumen

GUIMARAES, Daniela H. P; IODELIS, Andre  y  AGUIAR, Loiane F. S. Rheological and sensorial parameters of guava yogurt enriched with. Rev. cienc. tecnol. [online]. 2016, n.25, pp.34-41. ISSN 1851-7587.

Taking into account the benefits of yogurt for the body and that guava is considered “the best fruit for human consumption” (title given since 1998 by the USDA), the proposed work aimed to develop guava yogurt formulations, including analysis of rheological behavior and sensory parameters of the product enriched with two types of cereals: oatmeal and granola. Rheological properties were measured using a rotational viscometer and the results showed some thixotropy for all formulations developed. The culture of lactic content was not significant. On the other hand, the guava pulp content influenced the rheological parameters of the product: consistency in the product was higher than 10% pulp content. As regards the sensory evaluation, it was concluded that the guava enriched yogurt granola got greater acceptability, but the formulations showed no significant differences between them.

Palabras clave : Viscosity; Rheology; Guava; Yogurt; Sensorial Analysis.

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