Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt

Detalhes bibliográficos
Autor(a) principal: Bessa, Marcelino Maia
Data de Publicação: 2019
Outros Autores: Silva, Alvaro Gustavo Ferreira da
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/581
Resumo: Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop products with these characteristics, functional foods. Therefore, the objective of this work was the elaboration and physical-chemical and sensorial characterization of tamarind yoghurts enriched with prebiotics (inulin and fructooligosaccharide). Three formulations were prepared: A (without addition of prebiotics), B (plus 3% inulin) and C (with 3% fructooligosaccharide), which in turn were submitted to physical-chemical analyzes of moisture, ashes, pH, titratable acidity and lipids; and the sensory analysis of acceptance and purchase intention. From the results, it can be noticed that there was no statistical difference in the evaluated parameters, except for the moisture content, which showed a difference between the samples. Regarding the results of the sensory evaluation, it was observed that, statistically, the addition of prebiotics did not promote significant interference (p 0.05) in any of the sensorial aspects evaluated, showing that all the samples were well accepted, with 70%. The formulations with addition of the prebiotics obtained similar acceptances to the standard product, besides presenting good expectations of commercialization. In this way, it was possible to perceive the viability of the addition of prebiotics in tamarind-flavored yogurt formulations, contributing to the diversification of the dairy sector and functional foods.
id EPAMIG-1_42f1086fae3f6085645b4a957d1d17b7
oai_identifier_str oai:oai.rilct.emnuvens.com.br:article/581
network_acronym_str EPAMIG-1
network_name_str Revista do Instituto de Laticínios Cândido Tostes
repository_id_str
spelling Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurtElaboração e caracterização físico-química e sensorial de iogurte prebiótico de tamarindoinulin; fructooligosaccharides; Tamarindus indicaCiências Agrárias/Ciência e Tecnologia de Alimentosinulina; fruto-oligossacarídeo; Tamarindus indica.Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop products with these characteristics, functional foods. Therefore, the objective of this work was the elaboration and physical-chemical and sensorial characterization of tamarind yoghurts enriched with prebiotics (inulin and fructooligosaccharide). Three formulations were prepared: A (without addition of prebiotics), B (plus 3% inulin) and C (with 3% fructooligosaccharide), which in turn were submitted to physical-chemical analyzes of moisture, ashes, pH, titratable acidity and lipids; and the sensory analysis of acceptance and purchase intention. From the results, it can be noticed that there was no statistical difference in the evaluated parameters, except for the moisture content, which showed a difference between the samples. Regarding the results of the sensory evaluation, it was observed that, statistically, the addition of prebiotics did not promote significant interference (p 0.05) in any of the sensorial aspects evaluated, showing that all the samples were well accepted, with 70%. The formulations with addition of the prebiotics obtained similar acceptances to the standard product, besides presenting good expectations of commercialization. In this way, it was possible to perceive the viability of the addition of prebiotics in tamarind-flavored yogurt formulations, contributing to the diversification of the dairy sector and functional foods.Os consumidores vêm se tornando cada vez mais exigentes na busca por alimentos que, além de nutritivos, promovam saúde e bem-estar. Assim, a indústria de laticínios tem buscado desenvolver produtos com essas características, os alimentos funcionais. Diante disso, objetivou-se com o presente trabalho a elaboração e caracterização, físico-química e sensorial, de iogurtes de tamarindo enriquecidos com prebióticos (inulina e fruto-oligossacarídeo). Foram elaboradas três formulações: A (sem adição dos prebióticos), B (acrescido de 3% de inulina) e C (com 3% de frutooligossacarídeo) que, por sua vez, foram submetidas às análises físico-químicas de umidade, cinzas, pH, acidez titulável e lipídeos; e à análise sensorial de aceitação e intenção de compra. A partir dos resultados, pode-se perceber que não houve diferença estatística nos parâmetros avaliados, exceto a umidade, que apresentou uma diferença entre as amostras. Quanto aos resultados da avaliação sensorial, observou-se que, estatisticamente, a adição dos prebióticos não promoveu interferência significativa (p 0,05) em nenhum dos quesitos sensoriais avaliados, mostrando que todas as amostras foram bem aceitas, com índice de aceitabilidade 70%. As formulações com adição dos prebióticos obtiveram aceitações semelhantes ao produto padrão, além de apresentar boas expectativas de comercialização. Dessa forma, foi possível perceber a viabilidade da adição de prebióticos em formulações de iogurte saborizado com tamarindo, contribuindo para a diversificação do setor lácteo e de alimentos funcionais.ILCTInstituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBessa, Marcelino MaiaSilva, Alvaro Gustavo Ferreira da2019-05-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/58110.14295/2238-6416.v73i4.581Journal of Candido Tostes Dairy Institute; v. 73, n. 4 (2018); 185-195Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 185-1952238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/581/482https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/581/169Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2019-05-14T19:22:14Zoai:oai.rilct.emnuvens.com.br:article/581Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2019-05-14T19:22:14Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
Elaboração e caracterização físico-química e sensorial de iogurte prebiótico de tamarindo
title Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
spellingShingle Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
Bessa, Marcelino Maia
inulin; fructooligosaccharides; Tamarindus indica
Ciências Agrárias/Ciência e Tecnologia de Alimentos
inulina; fruto-oligossacarídeo; Tamarindus indica.
title_short Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
title_full Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
title_fullStr Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
title_full_unstemmed Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
title_sort Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
author Bessa, Marcelino Maia
author_facet Bessa, Marcelino Maia
Silva, Alvaro Gustavo Ferreira da
author_role author
author2 Silva, Alvaro Gustavo Ferreira da
author2_role author
dc.contributor.none.fl_str_mv
Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte
dc.contributor.author.fl_str_mv Bessa, Marcelino Maia
Silva, Alvaro Gustavo Ferreira da
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv inulin; fructooligosaccharides; Tamarindus indica
Ciências Agrárias/Ciência e Tecnologia de Alimentos
inulina; fruto-oligossacarídeo; Tamarindus indica.
topic inulin; fructooligosaccharides; Tamarindus indica
Ciências Agrárias/Ciência e Tecnologia de Alimentos
inulina; fruto-oligossacarídeo; Tamarindus indica.
description Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop products with these characteristics, functional foods. Therefore, the objective of this work was the elaboration and physical-chemical and sensorial characterization of tamarind yoghurts enriched with prebiotics (inulin and fructooligosaccharide). Three formulations were prepared: A (without addition of prebiotics), B (plus 3% inulin) and C (with 3% fructooligosaccharide), which in turn were submitted to physical-chemical analyzes of moisture, ashes, pH, titratable acidity and lipids; and the sensory analysis of acceptance and purchase intention. From the results, it can be noticed that there was no statistical difference in the evaluated parameters, except for the moisture content, which showed a difference between the samples. Regarding the results of the sensory evaluation, it was observed that, statistically, the addition of prebiotics did not promote significant interference (p 0.05) in any of the sensorial aspects evaluated, showing that all the samples were well accepted, with 70%. The formulations with addition of the prebiotics obtained similar acceptances to the standard product, besides presenting good expectations of commercialization. In this way, it was possible to perceive the viability of the addition of prebiotics in tamarind-flavored yogurt formulations, contributing to the diversification of the dairy sector and functional foods.
publishDate 2019
dc.date.none.fl_str_mv 2019-05-14
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/581
10.14295/2238-6416.v73i4.581
url https://www.revistadoilct.com.br/rilct/article/view/581
identifier_str_mv 10.14295/2238-6416.v73i4.581
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/581/482
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/581/169
dc.rights.driver.fl_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
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. 73, n. 4 (2018); 185-195
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 185-195
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
_version_ 1809738131698614272