Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | https://ri.ufs.br/jspui/handle/riufs/14358 |
Resumo: | The objective of this study was to evaluate the physicochemical, microbiological and lipid oxidation of goat's milk sundae yogurt with added umbu jelly (Spondias tuberosa Arr.) In 28 days of storage. The experiment was divided into three treatments (0%, 10% and 20% of umbu jelly (Spondias tuberosa Arr.)), Evaluated in triplicate form, and the physicochemical characteristics were evaluated by Tukey test a 0.05% and the oxidative analyzes evaluated by regression test, analyzed by the SAS® statistical program. Significant difference (P <0.05%) was observed in the physicochemical characteristics between the treatments. The totals of yoghurt solids with 0% of umbu jelly obtained lower proportion in relation to the other treatments (0% - 20.87%; 10% 26.28%; 20% - 35.94%), different for the contents. of mineral material, of which, the higher the level of jelly of umbu the lower the content of mineral matter (0% - 1,0%; 10% - 0,89%; 20% - 0,79%), for the contents of protein and fat there was a higher proportion in the treatment with 0% compared to the others. For the lactic acid pH and acidity levels, a difference was presented when compared between the treatments in the storage time. For the presence of lactic acid bacteria, the levels presented are in accordance with the minimum parameters that are in the recommended legislation, the same corresponds to the levels of thermotolerant and total coliforms, as well as the presence of yeast and filamentous fungi. There was a difference in lipid degradation in the different levels of umbu jelly addition. According to the analyzes obtained by the TBARS method, a difference in absorbance was observed between treatments and on different storage days (0%: 0.71; 10%: 1.39; 20%: 2.08). Goat's milk sundae yogurt with umbu jelly was widely accepted by consumers through the sensory test, being rated on the hedonic scale as “very liked” to “extremely liked”, and with purchase interest showing results of "Would certainly buy." |
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Souza, Marcos Felipe dos SantosMarques, Carlo Aldrovandi TorreãoBarbosa, João Batista2021-07-01T12:10:07Z2021-07-01T12:10:07Z2019-07-31SOUZA, Marcos Felipe dos Santos. Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.). 2019. 46 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, SE, 2019.https://ri.ufs.br/jspui/handle/riufs/14358The objective of this study was to evaluate the physicochemical, microbiological and lipid oxidation of goat's milk sundae yogurt with added umbu jelly (Spondias tuberosa Arr.) In 28 days of storage. The experiment was divided into three treatments (0%, 10% and 20% of umbu jelly (Spondias tuberosa Arr.)), Evaluated in triplicate form, and the physicochemical characteristics were evaluated by Tukey test a 0.05% and the oxidative analyzes evaluated by regression test, analyzed by the SAS® statistical program. Significant difference (P <0.05%) was observed in the physicochemical characteristics between the treatments. The totals of yoghurt solids with 0% of umbu jelly obtained lower proportion in relation to the other treatments (0% - 20.87%; 10% 26.28%; 20% - 35.94%), different for the contents. of mineral material, of which, the higher the level of jelly of umbu the lower the content of mineral matter (0% - 1,0%; 10% - 0,89%; 20% - 0,79%), for the contents of protein and fat there was a higher proportion in the treatment with 0% compared to the others. For the lactic acid pH and acidity levels, a difference was presented when compared between the treatments in the storage time. For the presence of lactic acid bacteria, the levels presented are in accordance with the minimum parameters that are in the recommended legislation, the same corresponds to the levels of thermotolerant and total coliforms, as well as the presence of yeast and filamentous fungi. There was a difference in lipid degradation in the different levels of umbu jelly addition. According to the analyzes obtained by the TBARS method, a difference in absorbance was observed between treatments and on different storage days (0%: 0.71; 10%: 1.39; 20%: 2.08). Goat's milk sundae yogurt with umbu jelly was widely accepted by consumers through the sensory test, being rated on the hedonic scale as “very liked” to “extremely liked”, and with purchase interest showing results of "Would certainly buy."Objetivou-se com esse estudo, avaliar as características físico-químicas, microbiológicas e a oxidação lipídica do iogurte tipo “sundae” a base de leite de cabra com adição de geleia de umbu (Spondias tuberosa Arr.) em 28 dias de armazenamento. O experimento foi dividido em três tratamentos (0%, 10% e 20% de geleia de umbu (Spondias tuberosa Arr.)), avaliados em forma de triplicatas, sendo as características físico-químicas avaliadas em teste de média pelo teste de Tukey a 0,05% e as análises oxidativa avaliados por teste de regressão, analisadas pelo programa estatístico SAS®. Observou-se diferença significativa (P<0,05%) nas características físico-químicas entres os tratamentos. Os de Sólidos totais do iogurte com 0% de geleia de umbu obteve menor proporção em relação aos demais tratamentos (0% - 20,87%; 10% 26,28%; 20% - 35,94%), diferente para os teores de material mineral, do qual, quando maior o nível de geleia de umbu menor o teor de matéria mineral (0% - 1,0%; 10%- 0,89%; 20%- 0,79%), para os teores de proteína e gordura houve maior proporção no tratamento com 0% em relação os demais. Para os níveis de pH e acidez em ácido lático, foi apresentado diferença quando comparado entre os tratamentos no tempo de armazenamento. Para a presença de bactérias láticas, os níveis apresentados estão de acordo com os parâmetros mínimos que está na legislação recomenda, o mesmo corresponde para os níveis de Coliformes termotolerantes e totais, assim como a presença de leveduras e fungos filamentosos. Verificou-se diferença na degradação lipídica nos diferentes níveis de adição de geleia de umbu. De acordo as análises obtidas pelo método TBARS foi observado diferença na absorbância entre os tratamentos e em diferentes dias de armazenamento (0%: 0,71; 10%: 1,39; 20%: 2,08). O iogurte tipo “sundae” a base de leite de cabra com geleia de umbu apresentou grande aceitação pelos consumidores através do teste sensorial, sendo avaliado em escala hedônica como “gostei muito” a “gostei extremamente”, e com interesse de compra apresentando resultado de “certamente compraria”.Fundação de Apoio a Pesquisa e à Inovação Tecnológica do Estado de Sergipe - FAPITEC/SESão Cristóvão, SEporZootecniaLaticíniosProcessamento de laticíniosCulináriaIogurteLeite de cabraUmbuzeiroÁcido 2-tiobarbitúricoDerivado lácteoEstabilidade oxidativaLeite caprino2-thiobarbituric acidDairy derivativeOxidative stabilityGoat milkCIENCIAS AGRARIAS::ZOOTECNIAAvaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.)Oxidative evaluation of goat's milk “sunda” yoghurt with added umbu jelly (Spondias tuberosa Arr.).info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em ZootecniaUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/14358/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALMARCOS_FELIPE_SANTOS_SOUZA.pdfMARCOS_FELIPE_SANTOS_SOUZA.pdfapplication/pdf9436576https://ri.ufs.br/jspui/bitstream/riufs/14358/2/MARCOS_FELIPE_SANTOS_SOUZA.pdf13e04c1b23e502a7ba4bec1f8385c627MD52TEXTMARCOS_FELIPE_SANTOS_SOUZA.pdf.txtMARCOS_FELIPE_SANTOS_SOUZA.pdf.txtExtracted texttext/plain76052https://ri.ufs.br/jspui/bitstream/riufs/14358/3/MARCOS_FELIPE_SANTOS_SOUZA.pdf.txt1d50ca52e3e02a4801e3726b18afa71dMD53THUMBNAILMARCOS_FELIPE_SANTOS_SOUZA.pdf.jpgMARCOS_FELIPE_SANTOS_SOUZA.pdf.jpgGenerated Thumbnailimage/jpeg1451https://ri.ufs.br/jspui/bitstream/riufs/14358/4/MARCOS_FELIPE_SANTOS_SOUZA.pdf.jpg5752fcefe7c1769e3762d1524e11a2e7MD54riufs/143582021-07-01 09:10:08.166oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2021-07-01T12:10:08Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
dc.title.alternative.por.fl_str_mv |
Oxidative evaluation of goat's milk “sunda” yoghurt with added umbu jelly (Spondias tuberosa Arr.). |
title |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
spellingShingle |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) Souza, Marcos Felipe dos Santos Zootecnia Laticínios Processamento de laticínios Culinária Iogurte Leite de cabra Umbuzeiro Ácido 2-tiobarbitúrico Derivado lácteo Estabilidade oxidativa Leite caprino 2-thiobarbituric acid Dairy derivative Oxidative stability Goat milk CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
title_full |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
title_fullStr |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
title_full_unstemmed |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
title_sort |
Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.) |
author |
Souza, Marcos Felipe dos Santos |
author_facet |
Souza, Marcos Felipe dos Santos |
author_role |
author |
dc.contributor.author.fl_str_mv |
Souza, Marcos Felipe dos Santos |
dc.contributor.advisor1.fl_str_mv |
Marques, Carlo Aldrovandi Torreão |
dc.contributor.advisor-co1.fl_str_mv |
Barbosa, João Batista |
contributor_str_mv |
Marques, Carlo Aldrovandi Torreão Barbosa, João Batista |
dc.subject.por.fl_str_mv |
Zootecnia Laticínios Processamento de laticínios Culinária Iogurte Leite de cabra Umbuzeiro Ácido 2-tiobarbitúrico Derivado lácteo Estabilidade oxidativa Leite caprino |
topic |
Zootecnia Laticínios Processamento de laticínios Culinária Iogurte Leite de cabra Umbuzeiro Ácido 2-tiobarbitúrico Derivado lácteo Estabilidade oxidativa Leite caprino 2-thiobarbituric acid Dairy derivative Oxidative stability Goat milk CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
2-thiobarbituric acid Dairy derivative Oxidative stability Goat milk |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The objective of this study was to evaluate the physicochemical, microbiological and lipid oxidation of goat's milk sundae yogurt with added umbu jelly (Spondias tuberosa Arr.) In 28 days of storage. The experiment was divided into three treatments (0%, 10% and 20% of umbu jelly (Spondias tuberosa Arr.)), Evaluated in triplicate form, and the physicochemical characteristics were evaluated by Tukey test a 0.05% and the oxidative analyzes evaluated by regression test, analyzed by the SAS® statistical program. Significant difference (P <0.05%) was observed in the physicochemical characteristics between the treatments. The totals of yoghurt solids with 0% of umbu jelly obtained lower proportion in relation to the other treatments (0% - 20.87%; 10% 26.28%; 20% - 35.94%), different for the contents. of mineral material, of which, the higher the level of jelly of umbu the lower the content of mineral matter (0% - 1,0%; 10% - 0,89%; 20% - 0,79%), for the contents of protein and fat there was a higher proportion in the treatment with 0% compared to the others. For the lactic acid pH and acidity levels, a difference was presented when compared between the treatments in the storage time. For the presence of lactic acid bacteria, the levels presented are in accordance with the minimum parameters that are in the recommended legislation, the same corresponds to the levels of thermotolerant and total coliforms, as well as the presence of yeast and filamentous fungi. There was a difference in lipid degradation in the different levels of umbu jelly addition. According to the analyzes obtained by the TBARS method, a difference in absorbance was observed between treatments and on different storage days (0%: 0.71; 10%: 1.39; 20%: 2.08). Goat's milk sundae yogurt with umbu jelly was widely accepted by consumers through the sensory test, being rated on the hedonic scale as “very liked” to “extremely liked”, and with purchase interest showing results of "Would certainly buy." |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-07-31 |
dc.date.accessioned.fl_str_mv |
2021-07-01T12:10:07Z |
dc.date.available.fl_str_mv |
2021-07-01T12:10:07Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUZA, Marcos Felipe dos Santos. Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.). 2019. 46 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, SE, 2019. |
dc.identifier.uri.fl_str_mv |
https://ri.ufs.br/jspui/handle/riufs/14358 |
identifier_str_mv |
SOUZA, Marcos Felipe dos Santos. Avaliação oxidativa de iogurtes tipo “sundae” a base de leite de cabra com adição de geléia de umbu (Spondias tuberosa Arr.). 2019. 46 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, SE, 2019. |
url |
https://ri.ufs.br/jspui/handle/riufs/14358 |
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por |
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openAccess |
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Pós-Graduação em Zootecnia |
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Universidade Federal de Sergipe |
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