Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects

Detalhes bibliográficos
Autor(a) principal: Silva, Thamara Evangelista
Data de Publicação: 2020
Outros Autores: Silva, Thamiris Evangelista, Santos, Lorrane Soares dos, Garcia, Lismaíra Gonçalves Caixeta, Santos, Priscila Alonso dos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4065
Resumo: The objective of this work was to develop Greek yogurt with the addition of tamarind pulp and to characterize it through microbiological, sensory and physical-chemical analyzes. 3 formulations were prepared with different concentrations of tamarind pulp: 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) of tamarind pulp. The products showed adequate sanitary quality without posing a risk to consumers. According to the ordering-preference test, 43.90% of the judges preferred treatment 1. Greek yogurt with the addition of 5% tamarind pulp showed good sensory acceptance in addition to being within the standards established by legislation regarding the levels of fat and proteins, however the acidity content was above the allowed, being necessary changes in the formulation for its adaptation to the Brazilian legislation.
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spelling Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspectsYogur griego con pulpa añadida: aspectos físicos, químicos, microbiológicos y sensorialesIogurte grego com adição de polpa de tamarindo: aspectos físicos, químicos, microbiológicos e sensoriaisFermented milkStreptococcus thermophillusTamarindus indica L.Leche fermentadaStreptococcus thermophillusTamarindus indica L..Leite fermentadoStreptococcus thermophillusTamarindus indica L.The objective of this work was to develop Greek yogurt with the addition of tamarind pulp and to characterize it through microbiological, sensory and physical-chemical analyzes. 3 formulations were prepared with different concentrations of tamarind pulp: 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) of tamarind pulp. The products showed adequate sanitary quality without posing a risk to consumers. According to the ordering-preference test, 43.90% of the judges preferred treatment 1. Greek yogurt with the addition of 5% tamarind pulp showed good sensory acceptance in addition to being within the standards established by legislation regarding the levels of fat and proteins, however the acidity content was above the allowed, being necessary changes in the formulation for its adaptation to the Brazilian legislation.El objetivo de este trabajo fue desarrollar yogur griego con la adición de pulpa de tamarindo y caracterizarlo a través de análisis microbiológicos, sensoriales y físico-químicos. Se prepararon 3 formulaciones con diferentes concentraciones de pulpa de tamarindo: 5% (Tratamiento 1), 10% (Tratamiento 2) y 15% (Tratamiento 3) de pulpa de tamarindo. Los productos mostraron una calidad sanitaria adecuada sin representar un riesgo para los consumidores. De acuerdo con la prueba de preferencia de pedido, el 43.90% de los jueces prefirió el tratamiento 1. El yogur griego con la adición de pulpa de tamarindo al 5% mostró una buena aceptación sensorial además de estar dentro de los estándares establecidos por la legislación con respecto a los niveles de grasas y proteínas, sin embargo, el contenido de acidez fue superior al permitido, siendo necesarios cambios en la formulación para su adaptación a la legislación brasileña.Objetivou-se com o presente trabalho desenvolver iogurte grego com adição de polpa de tamarindo e caracterizar por meio de análises microbiológicas, sensoriais e físico-químicas. Foram elaboradas 3 formulações com diferentes concentrações de polpa de tamarindo: 5% (Tratamento 1), 10% (Tratamento 2) e 15% (Tratamento 3) de polpa de tamarindo. Os produtos apresentaram qualidade sanitária adequada sem oferecerem risco aos consumidores. De acordo com o teste de ordenação-preferência, 43,90% dos julgadores preferiram o tratamento 1. O iogurte grego com adição de 5% de polpa de tamarindo apresentou boa aceitação sensorial além de estar dentro dos padrões estabelecidos pela legislação com relação aos teores de gordura e proteínas, no entanto o teor de acidez apresentou-se acima do permitido, sendo necessárias alterações na formulação para sua adequação à legislação brasileira.Research, Society and Development2020-06-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/406510.33448/rsd-v9i7.4065Research, Society and Development; Vol. 9 No. 7; e896974065Research, Society and Development; Vol. 9 Núm. 7; e896974065Research, Society and Development; v. 9 n. 7; e8969740652525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4065/4324Copyright (c) 2020 Thamara Evangelista Silva, Thamiris Evangelista Silva, Lorrane Soares dos Santos, Lismaíra Gonçalves Caixeta Garcia, Priscila Alonso dos Santosinfo:eu-repo/semantics/openAccessSilva, Thamara EvangelistaSilva, Thamiris EvangelistaSantos, Lorrane Soares dosGarcia, Lismaíra Gonçalves CaixetaSantos, Priscila Alonso dos2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4065Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:03.000432Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
Yogur griego con pulpa añadida: aspectos físicos, químicos, microbiológicos y sensoriales
Iogurte grego com adição de polpa de tamarindo: aspectos físicos, químicos, microbiológicos e sensoriais
title Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
spellingShingle Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
Silva, Thamara Evangelista
Fermented milk
Streptococcus thermophillus
Tamarindus indica L.
Leche fermentada
Streptococcus thermophillus
Tamarindus indica L..
Leite fermentado
Streptococcus thermophillus
Tamarindus indica L.
title_short Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
title_full Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
title_fullStr Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
title_full_unstemmed Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
title_sort Paper title greek yogurt with addition of tamarindo pulp: physical, chemical, microbiological and sensorial aspects
author Silva, Thamara Evangelista
author_facet Silva, Thamara Evangelista
Silva, Thamiris Evangelista
Santos, Lorrane Soares dos
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
author_role author
author2 Silva, Thamiris Evangelista
Santos, Lorrane Soares dos
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Thamara Evangelista
Silva, Thamiris Evangelista
Santos, Lorrane Soares dos
Garcia, Lismaíra Gonçalves Caixeta
Santos, Priscila Alonso dos
dc.subject.por.fl_str_mv Fermented milk
Streptococcus thermophillus
Tamarindus indica L.
Leche fermentada
Streptococcus thermophillus
Tamarindus indica L..
Leite fermentado
Streptococcus thermophillus
Tamarindus indica L.
topic Fermented milk
Streptococcus thermophillus
Tamarindus indica L.
Leche fermentada
Streptococcus thermophillus
Tamarindus indica L..
Leite fermentado
Streptococcus thermophillus
Tamarindus indica L.
description The objective of this work was to develop Greek yogurt with the addition of tamarind pulp and to characterize it through microbiological, sensory and physical-chemical analyzes. 3 formulations were prepared with different concentrations of tamarind pulp: 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) of tamarind pulp. The products showed adequate sanitary quality without posing a risk to consumers. According to the ordering-preference test, 43.90% of the judges preferred treatment 1. Greek yogurt with the addition of 5% tamarind pulp showed good sensory acceptance in addition to being within the standards established by legislation regarding the levels of fat and proteins, however the acidity content was above the allowed, being necessary changes in the formulation for its adaptation to the Brazilian legislation.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-16
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://rsdjournal.org/index.php/rsd/article/view/4065
10.33448/rsd-v9i7.4065
url https://rsdjournal.org/index.php/rsd/article/view/4065
identifier_str_mv 10.33448/rsd-v9i7.4065
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4065/4324
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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e896974065
Research, Society and Development; Vol. 9 Núm. 7; e896974065
Research, Society and Development; v. 9 n. 7; e896974065
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052802514550784

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