Determination of the shelf life of copoazú (Theobroma grandiflorum) probiotic yogurt under shelf conditions

Abstract

Probiotic yogurt made with Amazonian fruits represents an opportunity to diversify the dairy industry, generate added value, and offer a functional food with health benefits; however, its effect on consumer acceptance and stability is unknown. Therefore, the acceptability and preference for probiotic yogurt containing 4 %, 7 %, and 10 % copoazú pulp were evaluated using a Completely Randomized Block Design (CRBD) with 102 untrained panelists who are regular yogurt consumers. In the sensory evaluation (specific attributes), there were no significant differences in flavor, acidity, sweetness, or viscosity (p>0.05). In terms of the overall comparison, the nonparametric Friedman test showed that the treatment with 7 % pulp was the most preferred (p<0.05). The shelf life of this treatment was 60 days when stored at an average temperature of 12.9 °C and a relative humidity of 48 %. The pH decreased from 4.33 to 3.77, and the acidity increased from 0.74% to 1.17 %, remaining within the limits of NB 33016. Microbiological analysis showed that total coliforms and Escherichia coli remained undetectable, while molds and yeasts reached the maximum limit (2.0×10² CFU/g) on day 60, marking the end of the product’s shelf life.