Development and Characterization of Functional Yogurt Enriched with Aqueous Extract of Curcuma zerumbet (Zingiberaceae)

Abstract

The food industry, especially the dairy industry, has been investing in and developing new products with functional properties, with the aim of offering the population a healthier diet. Among these foods, yogurt stands out for its high nutritional value. Thus, the objective of this study was to develop a functional yogurt using aqueous extracts of Curcuma zerumbet (Zingiberaceae), an exotic and ornamental plant from the Amazon. For the technological development of the yogurt, the experiment consisted of two treatments, based on different concentrations of aqueous extracts (0.12% and 0.25%) obtained from the rhizome of Curcuma zerumbet. Physical-chemical, microbiological, and antioxidant analyses were performed during a 35-day storage period, in addition to product acceptance tests using hedonic sensory analysis. All the yogurts formulated were within the standards established by the Technical Regulation on the Identity and Quality of Fermented Milks and showed stability during storage, favoring the multiplication of lactic bacteria. These results indicate that the extracts are potential supplements or ingredients to be added to yogurts, providing a food with functional properties.