Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content ascorbic and sensorial qualities Mangifera indica Myrciaria dubia yogurts. Four yogurt treatments were elaborated different concentrations these fruits (T1: 15% 5%; T2: 10%; T3: 20% 5% T4: 10%) respectively, compared a control treatment (CT: Fragaria vesca ). contents determined by spectrophotometry, values in following order 63.2 mg/100 g; T2:114.3 57.3 115.1 CT:11.5 g). evaluation consisted application hedonic scale 5 points (1: I dislike it very much; 2: it; 3: neither like nor 4: 5: lot), results show evidence that acidity level had significant influence during sensory evaluation. Treatment (T3) showed greatest preference. use studied ensured treatment. This significantly appreciated consumers when percentage less than 10% total mass yogurt.