Development of New Dairy Products with Functional Ingredients

ABSTRACT

The object of the present work was to develop yogurts 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.

KEYWORDS:

• Functional food
• health effect
• food product development
• yogurt

Acknowledgments

The authors thank Instituto Politécnico de Viseu/CI&DETS and FCT - Fundação para a Ciência e Tecnologia, I.P., for financial support under the project UID/Multi/04016/2016.

The authors thank the collaboration of the students of the syllabus Project, from the course of Food Quality and Nutrition (ESAV-IPV): Ana Ferreira, Cláudia Teixeira, Daniela Aparício, Gislanda Souza, Hugo Pinheiro, Inês Gonçalves, Jéssica Monteiro, Libânia Rosa, Mariana Fonseca, Paula Almeida, Rebeca Crespo, Sabrina Esteves, Salomé Seabra, Sara Loureiro, Sara Silva, Sofia Tavares.

Additional information

Funding

This work was supported by the Fundação para a Ciência e Tecnologia, Portugal [UID/Multi/04016/2016].