Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6806 |
Resumo: | Frozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat, 11 % of sucrose, 3 % of corn syrup, 0.3 % of emulsifiers and 0.5 % of stabilizers. The frozen yogurt mixes were made with different fermentation endpoints, pH values of 4.5, 5.0 and 5.5. The strawberry fruit mixture was added to the fermented frozen yogurt mix at a level of 4 % (w/w). According to the results, the pH of the frozen yogurt mix did not influence the concentrations of protein, fat and ash whereas the contents of acidity, reducing, non-reducing and total sugars underwent influence of pH due to fermentation. The acceptability of frozen yogurt in relation to the attributes flavor, texture, overall acceptance and ideal acidity was evaluated. It was found that pH influenced the acceptance of frozen yogurt; the treatments with final pH of 5.0 and 5.5 presented higher acceptability for all the treatments evaluated and acidity close to the ideal. By means of the principal component analysis, it was found that the physicochemical characteristics acidity content and sugar concentration (reducing, non-reducing and total) had effect on the acceptance of the product. In conclusion, the strawberry frozen yogurts with pH 5.0 and 5.5 demonstrated good sensorial acceptance and thus, presented potential of being better explored by the ice cream industries. |
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Semina. Ciências Agrárias (Online) |
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Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurtInfluência do pH nas características físico-químicas e sensoriais de frozen yogurt de morangoFrozen yogurtpHPhysicochemical characterizationSensorial acceptance.Frozen yogurtpHCaracterização físico-químicaAceitação sensorial.Ciência e Tecnologia de AlimentosFrozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat, 11 % of sucrose, 3 % of corn syrup, 0.3 % of emulsifiers and 0.5 % of stabilizers. The frozen yogurt mixes were made with different fermentation endpoints, pH values of 4.5, 5.0 and 5.5. The strawberry fruit mixture was added to the fermented frozen yogurt mix at a level of 4 % (w/w). According to the results, the pH of the frozen yogurt mix did not influence the concentrations of protein, fat and ash whereas the contents of acidity, reducing, non-reducing and total sugars underwent influence of pH due to fermentation. The acceptability of frozen yogurt in relation to the attributes flavor, texture, overall acceptance and ideal acidity was evaluated. It was found that pH influenced the acceptance of frozen yogurt; the treatments with final pH of 5.0 and 5.5 presented higher acceptability for all the treatments evaluated and acidity close to the ideal. By means of the principal component analysis, it was found that the physicochemical characteristics acidity content and sugar concentration (reducing, non-reducing and total) had effect on the acceptance of the product. In conclusion, the strawberry frozen yogurts with pH 5.0 and 5.5 demonstrated good sensorial acceptance and thus, presented potential of being better explored by the ice cream industries.O frozen yogurt é uma sobremesa fermentada congelada que apresenta características estruturais semelhantes ao sorvete e propriedades nutricionais e sensoriais que se assemelham ao iogurte. A acidificação da mistura base por meio das bactérias lácticas pode influenciar as propriedades do frozen yogurt. Por esse motivo, o presente trabalho objetivou avaliar a influência do pH nas características físico-químicas e sensoriais de frozen yogurt de morango. A formulação consistiu de 6 % de gordura láctea; 10 % de sólidos desengordurados do leite; 11 % de sacarose; 3 % de xarope de milho; 0,3 % de emulsificantes e 0,5 % de estabilizantes. As misturas base de frozen yogurt foram elaboradas com diferentes pontos finais de fermentação, valores de pH de 4,5; 5,0 e 5,5. O preparado de frutas de morango foi adicionado à mistura base fermentada em um nível de 4 % (m/m). De acordo com os resultados, o pH da mistura base de frozen yogurt não influenciou as concentrações de proteína, gordura e cinzas, enquanto que os teores de acidez, açúcares redutores, não redutores e totais sofreram influência do pH em decorrência da fermentação. Avaliou-se a aceitabilidade dos frozen yogurts em relação aos atributos sabor, textura, aspecto global e acidez ideal. Observou-se que o pH influenciou a aceitação do frozen yogurt, sendo que os tratamentos com pH final de 5,0 e 5,5 apresentaram maior aceitabilidade para todos os atributos avaliados e acidez mais próxima à ideal. Por meio da análise de componentes principais verificou-se que as características físico-químicas teor de acidez titulável e concentração de açúcares (redutores, não redutores e totais) tiveram efeito na aceitação do produto. Em conclusão, os frozen yogurts de morango com pH 5,0 e 5,5 demonstraram boa aceitação sensorial e, assim, apresentam potencial de serem melhor explorados pelas indústrias de gelados comestíveis.UEL2012-05-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/680610.5433/1679-0359.2012v33n2p675Semina: Ciências Agrárias; Vol. 33 No. 2 (2012); 675-686Semina: Ciências Agrárias; v. 33 n. 2 (2012); 675-6861679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6806/10451Pereira, Gustavo das GraçasRafael, Leonardo MesquitaGajo, Adriano AlvarengaRamos, Thaís de MeloPinto, Sandra MariaResende, Jaime Vilela deAbreu, Luiz Ronaldo deinfo:eu-repo/semantics/openAccess2015-11-19T18:37:36Zoai:ojs.pkp.sfu.ca:article/6806Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:37:36Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt Influência do pH nas características físico-químicas e sensoriais de frozen yogurt de morango |
title |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
spellingShingle |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt Pereira, Gustavo das Graças Frozen yogurt pH Physicochemical characterization Sensorial acceptance. Frozen yogurt pH Caracterização físico-química Aceitação sensorial. Ciência e Tecnologia de Alimentos |
title_short |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
title_full |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
title_fullStr |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
title_full_unstemmed |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
title_sort |
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt |
author |
Pereira, Gustavo das Graças |
author_facet |
Pereira, Gustavo das Graças Rafael, Leonardo Mesquita Gajo, Adriano Alvarenga Ramos, Thaís de Melo Pinto, Sandra Maria Resende, Jaime Vilela de Abreu, Luiz Ronaldo de |
author_role |
author |
author2 |
Rafael, Leonardo Mesquita Gajo, Adriano Alvarenga Ramos, Thaís de Melo Pinto, Sandra Maria Resende, Jaime Vilela de Abreu, Luiz Ronaldo de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Pereira, Gustavo das Graças Rafael, Leonardo Mesquita Gajo, Adriano Alvarenga Ramos, Thaís de Melo Pinto, Sandra Maria Resende, Jaime Vilela de Abreu, Luiz Ronaldo de |
dc.subject.por.fl_str_mv |
Frozen yogurt pH Physicochemical characterization Sensorial acceptance. Frozen yogurt pH Caracterização físico-química Aceitação sensorial. Ciência e Tecnologia de Alimentos |
topic |
Frozen yogurt pH Physicochemical characterization Sensorial acceptance. Frozen yogurt pH Caracterização físico-química Aceitação sensorial. Ciência e Tecnologia de Alimentos |
description |
Frozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat, 11 % of sucrose, 3 % of corn syrup, 0.3 % of emulsifiers and 0.5 % of stabilizers. The frozen yogurt mixes were made with different fermentation endpoints, pH values of 4.5, 5.0 and 5.5. The strawberry fruit mixture was added to the fermented frozen yogurt mix at a level of 4 % (w/w). According to the results, the pH of the frozen yogurt mix did not influence the concentrations of protein, fat and ash whereas the contents of acidity, reducing, non-reducing and total sugars underwent influence of pH due to fermentation. The acceptability of frozen yogurt in relation to the attributes flavor, texture, overall acceptance and ideal acidity was evaluated. It was found that pH influenced the acceptance of frozen yogurt; the treatments with final pH of 5.0 and 5.5 presented higher acceptability for all the treatments evaluated and acidity close to the ideal. By means of the principal component analysis, it was found that the physicochemical characteristics acidity content and sugar concentration (reducing, non-reducing and total) had effect on the acceptance of the product. In conclusion, the strawberry frozen yogurts with pH 5.0 and 5.5 demonstrated good sensorial acceptance and thus, presented potential of being better explored by the ice cream industries. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-05-14 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6806 10.5433/1679-0359.2012v33n2p675 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6806 |
identifier_str_mv |
10.5433/1679-0359.2012v33n2p675 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/6806/10451 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 33 No. 2 (2012); 675-686 Semina: Ciências Agrárias; v. 33 n. 2 (2012); 675-686 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306064252895232 |