Development of New Dairy Products with Functional Ingredients

Guiné, Raquel P. F.; De Lemos, Edite Teixeira

http://hdl.handle.net/10400.19/6276

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Authors

Guiné, Raquel P. F.

De Lemos, Edite Teixeira

Abstract(s)

The object of the present work was to develop yoghurts with functional ingredients, such as vegetables, fruits, herbs or seeds, commonly known for their biological activities, and which were then submitted to sensory and physico-chemical analyses. Four final products were created, being identified with the four seasons (Winter, Spring, Summer, Autumn). The targeted physiological effects are as follows: Winter – thermogenic and satiating; Spring – regulation of intestinal transit, control of appetite and diuretic; Summer – antioxidant regulation of intestinal transit, diuretic and control of diabetes; Autumn – diuretic; thermogenic. Regarding the chemical composition of the products, the protein, carbohydrates and lipids’ contents varied, respectively, in the ranges 5.2–5.6, 7.0–10.5 and 0.5–1.0 g/100 g, while the energetic value varied from 45 to 61 kcal/100 g. The developed products are believed to successfully enter the dairy products market owing to the positive sensorial evaluation.