Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Detalhes bibliográficos
Autor(a) principal: SILVA,Emerson Gabriel dos Santos Oliveira
Data de Publicação: 2022
Outros Autores: ANAYA,Katya, BEZERRA,Maria de Fátima, MACÊDO,Cláudia Souza, URBANO,Stela Antas, BORBA,Luís Henrique Fernandes, BARBOSA,Idiana de Macedo, RAMALHO,Heryka Myrna Maia, CIPOLAT-GOTET,Claudio, GALDINO,Alyne Batista da Silva, OLIVEIRA,Juliana Paula Felipe de, RANGEL,Adriano Henrique do Nascimento
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609
Resumo: Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.
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spelling Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrumbovine colostrumsensory acceptancefermented productsdairy productschemical compositionAbstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.22121info:eu-repo/semantics/openAccessSILVA,Emerson Gabriel dos Santos OliveiraANAYA,KatyaBEZERRA,Maria de FátimaMACÊDO,Cláudia SouzaURBANO,Stela AntasBORBA,Luís Henrique FernandesBARBOSA,Idiana de MacedoRAMALHO,Heryka Myrna MaiaCIPOLAT-GOTET,ClaudioGALDINO,Alyne Batista da SilvaOLIVEIRA,Juliana Paula Felipe deRANGEL,Adriano Henrique do Nascimentoeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100609Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
title Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
spellingShingle Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
SILVA,Emerson Gabriel dos Santos Oliveira
bovine colostrum
sensory acceptance
fermented products
dairy products
chemical composition
title_short Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
title_full Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
title_fullStr Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
title_full_unstemmed Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
title_sort Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
author SILVA,Emerson Gabriel dos Santos Oliveira
author_facet SILVA,Emerson Gabriel dos Santos Oliveira
ANAYA,Katya
BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
URBANO,Stela Antas
BORBA,Luís Henrique Fernandes
BARBOSA,Idiana de Macedo
RAMALHO,Heryka Myrna Maia
CIPOLAT-GOTET,Claudio
GALDINO,Alyne Batista da Silva
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
author_role author
author2 ANAYA,Katya
BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
URBANO,Stela Antas
BORBA,Luís Henrique Fernandes
BARBOSA,Idiana de Macedo
RAMALHO,Heryka Myrna Maia
CIPOLAT-GOTET,Claudio
GALDINO,Alyne Batista da Silva
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv SILVA,Emerson Gabriel dos Santos Oliveira
ANAYA,Katya
BEZERRA,Maria de Fátima
MACÊDO,Cláudia Souza
URBANO,Stela Antas
BORBA,Luís Henrique Fernandes
BARBOSA,Idiana de Macedo
RAMALHO,Heryka Myrna Maia
CIPOLAT-GOTET,Claudio
GALDINO,Alyne Batista da Silva
OLIVEIRA,Juliana Paula Felipe de
RANGEL,Adriano Henrique do Nascimento
dc.subject.por.fl_str_mv bovine colostrum
sensory acceptance
fermented products
dairy products
chemical composition
topic bovine colostrum
sensory acceptance
fermented products
dairy products
chemical composition
description Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.22121
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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