Effect of carao pulp (cassia grandis l.) On the sensory and nutritional properties of goat milk yogurt

Abstract

carao (0%, 1.5%, 3% and 4.5%) and parameters such as pH, acidity, soluble solids, microbiological safety, sensory acceptance and acceptability index were measured. The results indicated that the treatment with 4.5% carao (T3) presented optimal values of pH (4.59), acidity (0.91%) and soluble solids (13.9°Brix), within the standards established by the RTCA (2025) and Codex Alimentarius. The microbiological analysis confirmed the absence of E. coli and total coliforms below the permitted limits, guaranteeing the safety of the product. The sensory evaluation revealed a greater preference for yogurts with carao addition, especially T3, highlighting in aroma, color, texture and flavor. The acceptability index of T3 exceeded 70% in all sensory attributes. Finally, the bromatological analysis of the most accepted treatment showed a balanced nutritional profile with good ratio of energy, carbohydrates, fiber and functional compounds. Therefore, it is concluded that carao represents a viable alternative for the development of functional yogurts with improved nutritional properties and high acceptability.