Elaboration and physical-chemical and sensory characterization of tamarind prebiotic yogurt
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Data de Publicação: | 2019 |
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/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. |
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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 |
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1809738131698614272 |