This study aimed, with a pioneering approach, to evaluate how the addition of uvaia (Eugenia pyriformis Cambess) pulp affects the physicochemical composition, sugar profile, color, bioactive compounds, microbiological, and sensory properties of lactose‐free yogurts compared to yogurts that contain lactose. Addition of uvaia pulp decreased protein, lipid, ash content, and the pH of the yogurts. Lactose was not detected in the samples that underwent previous milk hydrolysis. The presence of uvaia pulp in yogurt resulted in higher values for fructose. The yogurts added with pulp showed lower luminosity and a higher tendency to the colors red and yellow, besides a considerable increase in total phenolic compounds, total carotenoids, and antioxidant activity. The addition of uvaia pulp did not negatively affect the viability of yogurt cultures. All the yogurt samples showed high acceptability. Incorporation of uvaia pulp in yogurt is a differentiated alternative that aims especially at lactose‐intolerant individuals.

中文翻译：

---

在酸奶中加入uvaia（Eugenia pyriformis Cambess）纸浆：在无乳糖乳制品市场中的有前途的应用

这项研究旨在以开创性的方法来评估如何添加uvaia（Eugenia pyriformis与含乳糖的酸奶相比，无糖酸奶的果肉会影响其理化组成，糖分，颜色，颜色，生物活性化合物，微生物学和感官特性。葡萄果肉的添加降低了酸奶的蛋白质，脂质，灰分和pH。在先前进行过牛奶水解的样品中未检测到乳糖。酸奶中椰浆的存在导致果糖的价值更高。添加了果肉的酸奶显示出较低的发光度，并具有红色和黄色的趋势，此外总酚类化合物，总类胡萝卜素和抗氧化剂的活性也显着增加。葡萄果肉的添加不会对酸奶培养物的生存能力产生负面影响。所有酸奶样品均显示出高可接受性。