Influence of the addition of dehydrated red araca on the physicochemical and sensory characteristics of Greek-style yogurt

This study aims to propose the production of Greek-style yogurt with the addition of dehydrated red araca fruit and to evaluate its physicochemical, microbiological, and sensory characteristics. Assessments were conducted on both the peel and pulp of red araca in both fresh (in nature) and dehydrated forms, with a focus on bioactive compounds such as anthocyanins, total phenolic compounds, flavonoids, carotenoids, and antioxidant activity. Additionally, physicochemical attributes, including moisture, water activity (aw), pH, and color parameters (L, a*, b*, Delta E*, and C*), were examined. Furthermore, an examination was conducted on the protein content, ether extract, fixed mineral residue, and mineral content (Zn, Mg, Cu, Ca, Na, and K) in the fresh peel and pulp. To explore the effects of different quantities of dehydrated red araca fruit, four distinct formulations were created and characterized over a 21-day storage duration. It's worth noting that the pulp in its natural state exhibited higher protein and ether extract content compared to the peel. Conversely, the peel showcased elevated levels of anthocyanins, phenolic compounds, carotenoids, flavonoids, and as a result, exhibited superior antioxidant activity. In formulations with increased concentrations of dehydrated red araca pulp, a reduction in pH, aw, and moisture values was observed. The sensory evaluation, including acceptance and purchase intention, revealed no statistically significant differences among the formulations.The results of this study showed the potential of incorporating dehydrated red araca as an ingredient in a novel dairy product, which may offer nutritional benefits owing to its bioactive properties.