Development and assessment of concentrate salty yogurt added spices

• Autor(a) principal: Pereira, Patrícia Aparecida; Universidade Federal de Ouro Preto
• Data de Publicação: 2018
• Outros Autores: Fagundes, Bárbara Mappa; Universidade Federal de Ouro Preto, Divino, Vitória Barros; Universidade Federal de Ouro Preto, Dias, Jéssica Gonzada; Universidade Federal de Ouro Preto, Gandra, Kelly Moreira; Universidade Federal de Ouro Preto, Cunha, Luciana Rodrigues; Universidade Federal de Ouro Preto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/204
• topic: Sensory analysis; Development of new products; Optimization; Labneh. bioactive compounds. acceptability

Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.