Desenvolvimento, caracterização físico-química e microbiológica de iogurte tipo grego com geleia de manga

Abstract

Greek-style yogurt is a fermented product with high nutritional density, characterized by a straining process that concentrates proteins and fats. Given the growing demand for healthy, nutritious foods, adding fruit—such as mango in the form of jam—emerges as a strategy to enhance the product's nutritional and sensory profile. Accordingly, this study aimed to develop and characterize a Greek-style yogurt with mango jam, evaluating its physicochemical and microbiological properties to verify its quality and viability as a safe food product. Two formulations were prepared: plain Greek-style yogurt and mango jam. After developing a fermentation curve based on pH and titratable acidity variables, a new batch of yogurt was produced and subsequently combined with the jam for analysis. The samples underwent physicochemical and microbiological testing. Physicochemical analyses showed that the Greek-style yogurt had a pH of 4.93, acidity of 1.15%, and water activity (Aw) of 0.954, whereas the yogurt with mango jam had a pH of 4.10, acidity of 1.31%, and Aw of 0.955. Regarding proximate composition, the Greek-style yogurt contained 8.3% protein, 3.43% lipid, and 12.67% carbohydrate, with an energy value of 114.75 kcal/100g. In contrast, the yogurt with jam contained 6.81% protein, 1.60% lipid, and 25.34% carbohydrate, with an energy value of 143 kcal/100g. The mango jam exhibited 36.33°Brix, good stability, and low sugar content—consistent with "light" jams, which typically range from 20 to 40°Brix. The fermentation curve showed a progressive drop in pH and an increase in acidity over time, with statistically significant values ​​(p<0.05), confirming the efficiency of the fermentation process for Greek-style yogurt production. Microbiological analyses identified the presence of total coliforms, suggesting isolated lapses in utensil sanitation. However, thermotolerant coliform levels remained within regulatory limits, and no aerobic mesophilic bacteria were detected. It is concluded that the production of Greek-style yogurt with mango jam is technically feasible, offering satisfactory quality and the potential to be a safe product, provided there is stricter control over hygiene and fermentation processes.