Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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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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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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1809738131712245760 |