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- W4313172340 abstract "Pomegranate (Punica Granatum L) is a fruit composed of multiple functional properties, with emphasis on the presence of anthocyanins, quercetins, phenolic acids and tannins with high antioxidant potential. In this way, the field for using pomegranate in the elaboration of new products is vast. In the food market, there is a growing demand for lactose-free foods, especially dairy products. In this context, the present work aimed to develop a lactose-free yogurt using pomegranate. A lactose-free yogurt formulation containing pomegranate was prepared, later physical-chemical analyzes were performed (moisture, ash, lipids, proteins, carbohydrates, pH and soluble solids) and the Total Energy Value (TEV) was calculated. Yogurt presented composition characteristics similar to those of products already on the market, with the advantage of being a good option for the lactose intolerant public. The use of pomegranate (Punica Granatum l.) for the development of lactose-free yogurt proved to be viable, and the product developed showed good characteristics of proximate and physicochemical composition, being characterized as a food option for the lactose intolerant public. and for consumers looking for more nutritious and healthier alternatives." @default.
- W4313172340 created "2023-01-06" @default.
- W4313172340 date "2022-01-01" @default.
- W4313172340 modified "2023-09-27" @default.
- W4313172340 title "ELABORAÇÃO DE IOGURTE SEM LACTOSE UTILIZANDO ROMÃ (PUNICA GRANATUML.)" @default.
- W4313172340 doi "https://doi.org/10.51249/easn08.2022.955" @default.
- W4313172340 hasPublicationYear "2022" @default.
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