Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Detalhes bibliográficos
Autor(a) principal: Córdova-Ramos, Javier S.
Data de Publicação: 2018
Outros Autores: Gonzales-Barron, Ursula, Cerrón-Mallqui, Luz M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/17500
Resumo: The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.
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spelling Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powderAcidityJumbo squid flourQualitySensorySyneresisViscosityThe increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.The authors are grateful to Biologist Armando Solari and the Technological Institute of Production (ITP, Peru) for all support provided in the conduction of this research. Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).Biblioteca Digital do IPBCórdova-Ramos, Javier S.Gonzales-Barron, UrsulaCerrón-Mallqui, Luz M.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17500engCórdova-Ramos, Javier S.; Gonzales-Barron, Ursula; Cerrón-Mallqui, Luz M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT. ISSN 0023-6438. 93, p. 506-5100023-643810.1016/j.lwt.2018.03.082info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:41:00Zoai:bibliotecadigital.ipb.pt:10198/17500Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:48.436591Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
title Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
spellingShingle Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
Córdova-Ramos, Javier S.
Acidity
Jumbo squid flour
Quality
Sensory
Syneresis
Viscosity
title_short Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
title_full Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
title_fullStr Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
title_full_unstemmed Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
title_sort Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
author Córdova-Ramos, Javier S.
author_facet Córdova-Ramos, Javier S.
Gonzales-Barron, Ursula
Cerrón-Mallqui, Luz M.
author_role author
author2 Gonzales-Barron, Ursula
Cerrón-Mallqui, Luz M.
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Córdova-Ramos, Javier S.
Gonzales-Barron, Ursula
Cerrón-Mallqui, Luz M.
dc.subject.por.fl_str_mv Acidity
Jumbo squid flour
Quality
Sensory
Syneresis
Viscosity
topic Acidity
Jumbo squid flour
Quality
Sensory
Syneresis
Viscosity
description The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2018
2018-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/17500
url http://hdl.handle.net/10198/17500
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Córdova-Ramos, Javier S.; Gonzales-Barron, Ursula; Cerrón-Mallqui, Luz M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT. ISSN 0023-6438. 93, p. 506-510
0023-6438
10.1016/j.lwt.2018.03.082
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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