Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais

Detalhes bibliográficos
Autor(a) principal: Magalhães, Alex Uzeda de
Data de Publicação: 2018
Outros Autores: Della Torre, Ana Clara Gonçalves
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/607
Resumo: The dairy sector in the food industry has shown a permanent evolution. This study aimed to analyze a promising trend in this sector: the Greek yogurt. It can be found in the Brazilian market a range of brands and, due to lack of specific legislation for this product, there may be a difference in sensory attributes and chemical composition. To evaluate this scenario, five brands samples were collected in the southern state of Minas Gerais, in three different lots. A discrepancy in the chemical composition was observed, which was reflected in the sensory analysis.The brand B presented greater value for acidity and lower values for total solids, fat, protein and L*, and hence it wasless accepted for the attributes of appearance and taste. The sample A showed the highest value for protein and hence greater acceptance in the consistency point. Based on the results obtained in this work, a profile of natural Greek yoghurt that best suits the consumer was determined, with values close to the average of the results found in the trade marks for total solids, fat and acidity; and a higher protein content.
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spelling Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas GeraisComposição química e análise sensorial do iogurte grego comercializado no sul do estado de Minas Geraisfermented milk; labneh; quality; standardizationTecnologia de Alimentosleite fermentado; labneh; qualidade; padronizaçãoThe dairy sector in the food industry has shown a permanent evolution. This study aimed to analyze a promising trend in this sector: the Greek yogurt. It can be found in the Brazilian market a range of brands and, due to lack of specific legislation for this product, there may be a difference in sensory attributes and chemical composition. To evaluate this scenario, five brands samples were collected in the southern state of Minas Gerais, in three different lots. A discrepancy in the chemical composition was observed, which was reflected in the sensory analysis.The brand B presented greater value for acidity and lower values for total solids, fat, protein and L*, and hence it wasless accepted for the attributes of appearance and taste. The sample A showed the highest value for protein and hence greater acceptance in the consistency point. Based on the results obtained in this work, a profile of natural Greek yoghurt that best suits the consumer was determined, with values close to the average of the results found in the trade marks for total solids, fat and acidity; and a higher protein content.O ramo de laticínios tem se mostrado em constante evolução. Este trabalho objetivou analisar físico química e sensorialmente uma tendência promissora deste setor: o iogurte grego. Encontramos no mercado brasileiro variedade de marcas, onde se observa uma diferença nos atributos sensoriais e na composição química das mesmas, devido à falta de um padrão de qualidade e identidade específico deste produto. Para avaliar este cenário, foram coletadas amostras de cinco marcas (A, B, C, D e E) amplamente encontradas no Sul do Estado de Minas Gerais, em três lotes diferentes. Observou-se uma discrepância na composição química a qual foi refletida na análise sensorial. A marca B apresentou maior valor para acidez e menores valores para sólidos totais, gordura, proteína e L*, sendo, consequentemente, a menos aceita para os atributos aparência e sabor. Já a marca A, apresentou maior valor para proteína e maior aceitação no aspecto consistência. A partir dos resultados obtidos neste trabalho, foi determinado um perfil de iogurte grego integral natural que melhor se adequa ao consumidor,com valores próximos à média dos resultados encontrados nas marcas comerciais para, sólidos totais, gordura e acidez; e um maior teor proteico.ILCTInstituto Federal do Sul de Minas Gerais - Campus MachadoMagalhães, Alex Uzeda deDella Torre, Ana Clara Gonçalves2018-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/60710.14295/2238-6416.v73i1.607Journal of Candido Tostes Dairy Institute; v. 73, n. 1 (2018); 10-18Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 1 (2018); 10-182238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/607/460https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/607/179Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2018-08-22T13:11:22Zoai:oai.rilct.emnuvens.com.br:article/607Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2018-08-22T13:11:22Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
Composição química e análise sensorial do iogurte grego comercializado no sul do estado de Minas Gerais
title Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
spellingShingle Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
Magalhães, Alex Uzeda de
fermented milk; labneh; quality; standardization
Tecnologia de Alimentos
leite fermentado; labneh; qualidade; padronização
title_short Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
title_full Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
title_fullStr Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
title_full_unstemmed Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
title_sort Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
author Magalhães, Alex Uzeda de
author_facet Magalhães, Alex Uzeda de
Della Torre, Ana Clara Gonçalves
author_role author
author2 Della Torre, Ana Clara Gonçalves
author2_role author
dc.contributor.none.fl_str_mv
Instituto Federal do Sul de Minas Gerais - Campus Machado
dc.contributor.author.fl_str_mv Magalhães, Alex Uzeda de
Della Torre, Ana Clara Gonçalves
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv fermented milk; labneh; quality; standardization
Tecnologia de Alimentos
leite fermentado; labneh; qualidade; padronização
topic fermented milk; labneh; quality; standardization
Tecnologia de Alimentos
leite fermentado; labneh; qualidade; padronização
description The dairy sector in the food industry has shown a permanent evolution. This study aimed to analyze a promising trend in this sector: the Greek yogurt. It can be found in the Brazilian market a range of brands and, due to lack of specific legislation for this product, there may be a difference in sensory attributes and chemical composition. To evaluate this scenario, five brands samples were collected in the southern state of Minas Gerais, in three different lots. A discrepancy in the chemical composition was observed, which was reflected in the sensory analysis.The brand B presented greater value for acidity and lower values for total solids, fat, protein and L*, and hence it wasless accepted for the attributes of appearance and taste. The sample A showed the highest value for protein and hence greater acceptance in the consistency point. Based on the results obtained in this work, a profile of natural Greek yoghurt that best suits the consumer was determined, with values close to the average of the results found in the trade marks for total solids, fat and acidity; and a higher protein content.
publishDate 2018
dc.date.none.fl_str_mv 2018-08-22
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/607
10.14295/2238-6416.v73i1.607
url https://www.revistadoilct.com.br/rilct/article/view/607
identifier_str_mv 10.14295/2238-6416.v73i1.607
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/607/460
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/607/179
dc.rights.driver.fl_str_mv Direitos autorais 2018 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 2018 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. 1 (2018); 10-18
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 1 (2018); 10-18
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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