Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (<i>Myrciaria cauliflora</i>) and an Indigenous Culture of <i>Lactobacillus plantarum</i>: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

[ 43 ] when evaluating instrumental parameters in goat's milk yogurt containing only probiotics or probiotics with cupuaçu ( Theobroma grandiflorum ) pulp over 28 days of storage, showed a trend of loss of the texture of the product throughout the storage, being significant for apparent viscosity and firmness ( p < 0.05), although significant for consistency ( p < 0.05) for the yoghurt with only probiotic.

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