The inclusion of regional foods in diet contributes to the promotion of healthy and the
development of the regional economy. The objective of this study was to develop a drink type
yogurt from water-soluble extract of the baru almond and milk. Nine different formulations
were developed, varying the concentration of extract and sugar, in order to obtain the ideal
parameter of each of the substrates in the fermented beverage formulation. The best
formulations, selected by Quantitative Descriptive Sensorial Analysis, were those elaborated
with the highest amount of sugar. The amount of water-soluble extract of de baru almond did
not affect the sensory characteristics of the formulations. The three best yoghurt formulation,
F5 (elaborated with 50% EHB and 6% sugar), F6 (elaborated with 50% EHB and 12% sugar)
and F9 (elaborated with 75% HBs and 12% sugar) were characterized physico-chemically and
were stored under refrigeration for four weeks with checking the microbiological parameters
(thermotolerant and total coliforms, Salmonella and molds and yeasts), pH, objective color
and soluble solids content (° Brix). There were also acceptance and purchase intention tests
with untrained tasters. No microorganisms from the coliform group or Salmonellas were
identified during the storage period. There was acidification and change in color and solids
content at storage. The results obtained in the acceptance and purchase intention tests showed
that the formulation F6, elaborated with 50% water-soluble extract of baru almond and 12%
sugar, was the one that obtained better results, with acceptance of 83.5 % for the global
impression parameter and shelf life of 21 days.
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