Frozen yogurt from sheep milk

Detalhes bibliográficos
Autor(a) principal: Abreu,Elisangela de
Data de Publicação: 2016
Outros Autores: Zeni,Jamile, Steffens,Clarice, Steffens,Juliana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Ceres
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500605
Resumo: ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.
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spelling Frozen yogurt from sheep milkemulsifyingstabilizingsensorial analysistextureABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.Universidade Federal de Viçosa2016-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500605Revista Ceres v.63 n.5 2016reponame:Revista Ceresinstname:Universidade Federal de Viçosa (UFV)instacron:UFV10.1590/0034-737x201663050003info:eu-repo/semantics/openAccessAbreu,Elisangela deZeni,JamileSteffens,ClariceSteffens,Julianaeng2016-12-06T00:00:00ZRevista
dc.title.none.fl_str_mv Frozen yogurt from sheep milk
title Frozen yogurt from sheep milk
spellingShingle Frozen yogurt from sheep milk
Abreu,Elisangela de
emulsifying
stabilizing
sensorial analysis
texture
title_short Frozen yogurt from sheep milk
title_full Frozen yogurt from sheep milk
title_fullStr Frozen yogurt from sheep milk
title_full_unstemmed Frozen yogurt from sheep milk
title_sort Frozen yogurt from sheep milk
author Abreu,Elisangela de
author_facet Abreu,Elisangela de
Zeni,Jamile
Steffens,Clarice
Steffens,Juliana
author_role author
author2 Zeni,Jamile
Steffens,Clarice
Steffens,Juliana
author2_role author
author
author
dc.contributor.author.fl_str_mv Abreu,Elisangela de
Zeni,Jamile
Steffens,Clarice
Steffens,Juliana
dc.subject.por.fl_str_mv emulsifying
stabilizing
sensorial analysis
texture
topic emulsifying
stabilizing
sensorial analysis
texture
dc.description.none.fl_txt_mv ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.
description ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-01
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=S0034-737X2016000500605
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500605
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0034-737x201663050003
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 Universidade Federal de Viçosa
publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.source.none.fl_str_mv Revista Ceres v.63 n.5 2016
reponame:Revista Ceres
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista Ceres
collection Revista Ceres
repository.name.fl_str_mv
repository.mail.fl_str_mv
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