Formulation of light yogurt using extract of mate tea e adicao de probioticos

The behavior in food consumption has undergone thought significant changes in recent years" motivated by a higher level of consumer awareness about health. The concern of providing consumers quality products requires the adoption of measures to limit the oxidation during the processing steps and storage products" such as the addition of antioxidants. In this context" this study aimed to evaluate the potential of yerba mate extract as an antioxidant in traditional light yogurt with probiotic addition. It was also evaluated the behavior of yogurts during shelf life. It was observed that the antioxidant percentage reached 99.5% of antioxidant activity for the antioxidant concentration 750[micro]gm[L.sup.-1] and gave an [IC.sub.50] of 254.8[micro]gm[L.sup.-1.]] On the 60th day of refrigerated storage" the traditional yogurt and the one with probiotic addition of 0.1% of extract" both with 0.25% extract of mate" differed from the two formulations that did not receive the extract" presenting the lowest mgMA/kg sample. The presence of yerba mate extract did not significantly affect the oxidation of proteins. No interference was observed from the extract of mate values of acidity and there was no statistical difference in the counts of lactic acid bacteria" so that the extract of mate did not affect the microbiological development.