EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/187 |
Resumo: | Set yogurt was manufactured with addition of skim milk powder (SMP) or whey pr otein concentrate (WPC) in five t rea tments: T1 - without adding solid; T2 - with addition of SMP to 13% of total solids (TS); T3 - with addition of SMP to 15% of TS; T4 - with addition of CPS for 13% of TS; and T5 - with addition of CPS for 15% of TS. Evaluations were made of the texture profile, susceptibility to syneresis during storage period, as well as sensory analysis, which were considered attributes of firmness and acidity, overall acceptability and preference. The yogurts wi th added SMP had higher firmness during storage, while syneresis of most products increased during storage, except with the addition of CPS for 13% of TS, which showed significant reduction. The sensory analysis indicated that the yoghurts wi th added SMP were better accepted by consumers and had about 60% prefer red choice, compared to the other, with or without addition of solids.. |
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EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURTEFEITO DA ADIÇÃO DE DIFERENTES SÓLIDOS NA TEXTURA, SINÉRESE E CARACTERÍSTICA SENSORIAL DE IOGURTE FIRMEcohesiveness, firmness, ideal rangecoesividade; escala do ideal; firmeza.Set yogurt was manufactured with addition of skim milk powder (SMP) or whey pr otein concentrate (WPC) in five t rea tments: T1 - without adding solid; T2 - with addition of SMP to 13% of total solids (TS); T3 - with addition of SMP to 15% of TS; T4 - with addition of CPS for 13% of TS; and T5 - with addition of CPS for 15% of TS. Evaluations were made of the texture profile, susceptibility to syneresis during storage period, as well as sensory analysis, which were considered attributes of firmness and acidity, overall acceptability and preference. The yogurts wi th added SMP had higher firmness during storage, while syneresis of most products increased during storage, except with the addition of CPS for 13% of TS, which showed significant reduction. The sensory analysis indicated that the yoghurts wi th added SMP were better accepted by consumers and had about 60% prefer red choice, compared to the other, with or without addition of solids..Foi fabricado iogurte firme, com adição de leite em pó desnatado (LPD) ou concentrado protéico de soro (CPS), em cinco tratamentos: T1 - sem adição de sólidos; T2 - com adição de LPD para 13% de extrato seco total (EST); T3 - com adição de LPD para 15% de EST; T4 - com adição de CPS para 13% de EST; e T5 - com adição de CPS para 15% de EST. Foram feitas avaliações do perfil de textura, suscetibilidade à sinérese, durante o período de estocagem, além de análise sensorial, onde foram considerados atributos de firmeza e acidez, aceitação global e preferência. Os iogurtes com adição de LPD apresentaram maior firmeza durante a estocagem, enquanto a sinérese da maioria dos produtos aumentou durante o armazenamento, exceto o com adição de CPS para 13% de EST, que apresentou significativa redução. A análise sensorial indicou que os iogurtes obtidos com adição de LPD foram mais aceitos pelos consumidores e tiveram aproximadamente 60% de preferência de escolha, em relação aos demais, com e sem adição de sólidos.ILCTLima, Suely Cristina Gomes deOliveira, Pedro Danilo deLourenço Júnior, José de BritoRodrigues, Laurena SilvaNeres, Lilaine de Sousa2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/187Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 32-39Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 32-392238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/187/195Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T22:51:57Zoai:oai.rilct.emnuvens.com.br:article/187Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T22:51:57Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT EFEITO DA ADIÇÃO DE DIFERENTES SÓLIDOS NA TEXTURA, SINÉRESE E CARACTERÍSTICA SENSORIAL DE IOGURTE FIRME |
title |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
spellingShingle |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT Lima, Suely Cristina Gomes de cohesiveness, firmness, ideal range coesividade; escala do ideal; firmeza. |
title_short |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
title_full |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
title_fullStr |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
title_full_unstemmed |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
title_sort |
EFFECT OF ADDITION DIFFERENT SOLID IN TEXTURE, SYNERESIS AND SENSORY CHARACTERISTICS OF SET YOGHURT |
author |
Lima, Suely Cristina Gomes de |
author_facet |
Lima, Suely Cristina Gomes de Oliveira, Pedro Danilo de Lourenço Júnior, José de Brito Rodrigues, Laurena Silva Neres, Lilaine de Sousa |
author_role |
author |
author2 |
Oliveira, Pedro Danilo de Lourenço Júnior, José de Brito Rodrigues, Laurena Silva Neres, Lilaine de Sousa |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Lima, Suely Cristina Gomes de Oliveira, Pedro Danilo de Lourenço Júnior, José de Brito Rodrigues, Laurena Silva Neres, Lilaine de Sousa |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
cohesiveness, firmness, ideal range coesividade; escala do ideal; firmeza. |
topic |
cohesiveness, firmness, ideal range coesividade; escala do ideal; firmeza. |
description |
Set yogurt was manufactured with addition of skim milk powder (SMP) or whey pr otein concentrate (WPC) in five t rea tments: T1 - without adding solid; T2 - with addition of SMP to 13% of total solids (TS); T3 - with addition of SMP to 15% of TS; T4 - with addition of CPS for 13% of TS; and T5 - with addition of CPS for 15% of TS. Evaluations were made of the texture profile, susceptibility to syneresis during storage period, as well as sensory analysis, which were considered attributes of firmness and acidity, overall acceptability and preference. The yogurts wi th added SMP had higher firmness during storage, while syneresis of most products increased during storage, except with the addition of CPS for 13% of TS, which showed significant reduction. The sensory analysis indicated that the yoghurts wi th added SMP were better accepted by consumers and had about 60% prefer red choice, compared to the other, with or without addition of solids.. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/187 |
url |
https://www.revistadoilct.com.br/rilct/article/view/187 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/187/195 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 32-39 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 32-39 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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