Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/412 |
Resumo: | Health concerns have promoted research and development of healthy foods with functional properties, which, besides supplying nutrients, modulate key physiological functions in the body. The dairy industry is no exception to this trend. This study aimed to evaluate the effect of the addition of whey protein concentrate (WPC) and flaxseed meal (FM) on nutritional and sensory quality of yoghurt. Four yogurt formulations were developed using skim milk added with 1.5% WPC and 1%, 2% and 3% FM. The content of total dietary fiber and α- linolenic acid (ω-3) in FM, the proximate composition and mineral concentration of the four formulations were analyzed, as well as product classification as nutrient source, according to criteria established by the Food Agriculture Department (FDA) and the Brazilian legislation. Yogurt protein quality was biologically assayed using the Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Food Efficiency Ratio (FER) and True Digestibility (TD), compared with the casein diet. Yogurt formulations were microbiologically analyzed and sensory profile was obtained by Quantitative Descriptive Analysis. Acceptance of formulations was evaluated by 100 tasters and analyzed by Internal Preference Map. Protein levels found in all formulations were above the levels established by the Brazilian legislation. FM increased the lipid contents in the yogurt, changing product classification from skim to semi-skim, favoring essential fatty acid profile, mainly in relation to ω-3 concentration. Considering a 200-g yogurt serving, the formulations containing 2% and 3% FM were classified as an excellent ω-3 source, and 1% FM as a good source. According to the Brazilian legislation, none of the three formulations added with FM was considered as source of dietary fiber, but can carry the claim "contains fiber." All yogurt formulations are sources of Ca and P and were considered as low content of Na. Biological assays showed that the products developed have excellent protein quality, as they had PER (p <0.05) higher than casein. The small difference between PER and NPR indicated that the protein levels of diets containing the yogurt formulations had adequate biological value to ensure growth and maintenance of body tissues. From the viewpoint of protein digestibility, the four formulations showed good nutritional quality and the increase in fiber level due to FM did not affect this parameter (p> 0.05). All yoghurt formulations met the legislation requirements referring to microbiological parameters. The attributes assessed by QDA to evaluate the yoghurts were characteristic flaxseed color, viscosity, characteristic flaxseed aroma, acid taste, sweet taste, residual flaxseed taste, characteristic flaxseed flavor and presence of particles. Samples were significantly different (p <0.05) for the attributes characteristic flaxseed color, characteristic flaxseed aroma, residual flaxseed taste and presence of particles. The formulation containing 3% FM showed higher viscosity than the control (p <0.05). The attributes sweet and acid taste did not contribute to sample differentiation. The formulations without FM and with 1% FM had the highest acceptance followed by the sample containing 2% FM. The yogurt with the highest FM concentration had the lowest acceptance. It can be affirmed therefore that the formulation added with 2% FM is a good option, as it has good consumer acceptance and high protein quality, low level of total lipids, mainly saturated fat, with excellent source of α-linolenic fatty acid, containing fiber and low content of Na. These characteristics differentiate this yogurt from those available in the market because of its high potential to promote health, with prospects for adding nutritional and functional value to fermented dairy products. |
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Bastiani, Maria Inês Dantashttp://lattes.cnpq.br/1118356210919560Martino, Hércia Stampini Duartehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Peluzio, Maria do Carmo Gouveiahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723914H4Lucia, Suzana Maria Dellahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4702810D62015-03-26T12:24:55Z2009-12-162015-03-26T12:24:55Z2009-05-28BASTIANI, Maria Inês Dantas. Yogurt containing whey protein concentrate and flaxseed meal: development, sensory and nutritional quality. 2009. 115 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009.http://locus.ufv.br/handle/123456789/412Health concerns have promoted research and development of healthy foods with functional properties, which, besides supplying nutrients, modulate key physiological functions in the body. The dairy industry is no exception to this trend. This study aimed to evaluate the effect of the addition of whey protein concentrate (WPC) and flaxseed meal (FM) on nutritional and sensory quality of yoghurt. Four yogurt formulations were developed using skim milk added with 1.5% WPC and 1%, 2% and 3% FM. The content of total dietary fiber and α- linolenic acid (ω-3) in FM, the proximate composition and mineral concentration of the four formulations were analyzed, as well as product classification as nutrient source, according to criteria established by the Food Agriculture Department (FDA) and the Brazilian legislation. Yogurt protein quality was biologically assayed using the Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Food Efficiency Ratio (FER) and True Digestibility (TD), compared with the casein diet. Yogurt formulations were microbiologically analyzed and sensory profile was obtained by Quantitative Descriptive Analysis. Acceptance of formulations was evaluated by 100 tasters and analyzed by Internal Preference Map. Protein levels found in all formulations were above the levels established by the Brazilian legislation. FM increased the lipid contents in the yogurt, changing product classification from skim to semi-skim, favoring essential fatty acid profile, mainly in relation to ω-3 concentration. Considering a 200-g yogurt serving, the formulations containing 2% and 3% FM were classified as an excellent ω-3 source, and 1% FM as a good source. According to the Brazilian legislation, none of the three formulations added with FM was considered as source of dietary fiber, but can carry the claim "contains fiber." All yogurt formulations are sources of Ca and P and were considered as low content of Na. Biological assays showed that the products developed have excellent protein quality, as they had PER (p <0.05) higher than casein. The small difference between PER and NPR indicated that the protein levels of diets containing the yogurt formulations had adequate biological value to ensure growth and maintenance of body tissues. From the viewpoint of protein digestibility, the four formulations showed good nutritional quality and the increase in fiber level due to FM did not affect this parameter (p> 0.05). All yoghurt formulations met the legislation requirements referring to microbiological parameters. The attributes assessed by QDA to evaluate the yoghurts were characteristic flaxseed color, viscosity, characteristic flaxseed aroma, acid taste, sweet taste, residual flaxseed taste, characteristic flaxseed flavor and presence of particles. Samples were significantly different (p <0.05) for the attributes characteristic flaxseed color, characteristic flaxseed aroma, residual flaxseed taste and presence of particles. The formulation containing 3% FM showed higher viscosity than the control (p <0.05). The attributes sweet and acid taste did not contribute to sample differentiation. The formulations without FM and with 1% FM had the highest acceptance followed by the sample containing 2% FM. The yogurt with the highest FM concentration had the lowest acceptance. It can be affirmed therefore that the formulation added with 2% FM is a good option, as it has good consumer acceptance and high protein quality, low level of total lipids, mainly saturated fat, with excellent source of α-linolenic fatty acid, containing fiber and low content of Na. These characteristics differentiate this yogurt from those available in the market because of its high potential to promote health, with prospects for adding nutritional and functional value to fermented dairy products.A preocupação com a saúde vem impulsionando a pesquisa e o desenvolvimento de alimentos saudáveis, com propriedades funcionais, que além de nutrir modelam o sistema fisiológico do organismo e o setor lácteo não foge a esta tendência. Este estudo teve por objetivo avaliar o efeito da adição de concentrado protéico de soro de leite (CPS) e de farinha de linhaça (FL) na qualidade nutricional e sensorial de iogurtes. Foram desenvolvidas quatro formulações de iogurtes utilizando leite desnatado, adicionados de 1,5% de CPS e FL nas concentrações de 1%, 2% e 3%. O teor de fibra alimentar total e ácido α-linolênico (ω-3) da FL, a composição centesimal e a concentração de minerais das quatro formulações desenvolvidas foram analisados, bem como a classificação dos produtos como fonte de nutrientes, segundo os critérios estabelecidos pelo Food Department Agriculture (FDA) e legislação brasileira. A qualidade protéica dos iogurtes foi avaliada por meio de ensaio biológico, utilizando os métodos de Coeficiente de Eficiência Protéica (PER), Razão Protéica Líquida (NPR), Coeficiente de Eficácia Alimentar (CEA) e digestibilidade verdadeira (DV), comparado com a dieta de caseína. As formulações foram analisadas microbiologicamente e o perfil sensorial foi obtido por meio da Análise Descritiva Quantitativa. A aceitação das quatro formulações foi avaliada por 100 consumidores e analisadas por meio da técnica Mapa de Preferência Interno. Os teores de proteínas obtidos em todas as formulações ficaram acima do previsto na legislação brasileira. O uso da FL aumentou o teor de lipídios dos iogurtes, passando o produto da classificação de desnatado para semi desnatado, favorecendo o perfil de ácidos graxos essenciais, especialmente em relação à concentração de ω-3. Para uma porção de 200 g de iogurte, as formulações contendo 2% e 3% de FL foram classificadas como excelente-fonte de ω-3, e o iogurte com 1% de FL como boa-fonte. De acordo com a legislação brasileira, nenhuma das três formulações adicionadas de FL foi considerada fonte de fibra alimentar, mas podem apresentar a alegação de “contém fibra alimentar”. Todos os iogurtes elaborados são fontes de Ca e P e foram considerados de baixo teor de Na. Os resultados do ensaio biológico mostraram que os iogurtes desenvolvidos possuem excelente qualidade protéica, visto que, apresentaram valores de PER superiores (p<0,05) ao da caseína. A pequena diferença entre os valores de PER e NPR indicou que as proteínas das dietas contendo iogurtes apresentaram valor biológico adequado para garantir o crescimento e a manutenção dos tecidos corporais. Do ponto de vista da digestibilidade protéica, os quatro iogurtes avaliados apresentaram boa qualidade nutricional e o aumento no teor de fibra alimentar das formulações contendo FL não influenciou este parâmetro (p>0,05). No que se referem aos parâmetros microbiológicos, todos os iogurtes atenderam às exigências da legislação. Os atributos levantados na ADQ para avaliação dos iogurtes foram: cor característica de linhaça, viscosidade, aroma característico de linhaça, gosto ácido, gosto doce, gosto residual de linhaça, sabor característico de linhaça e presença de partículas. As amostras diferiram entre si (p<0,05) nos atributos cor característica de linhaça, aroma característico de linhaça, gosto residual de linhaça e presença de partículas. O iogurte contendo 3% de FL diferiu da amostra controle (p<0,05), em relação ao atributo viscosidade, apresentando maior intensidade para este atributo. Os atributos gosto doce e gosto ácido não contribuíram para a discriminação das amostras. As formulações sem FL e com 1% de FL foram as mais aceitas seguida pela amostra contendo 2% de FL. O iogurte com maior concentração de FL foi o menos aceito. Pode-se afirmar, portanto, que a formulação adicionada de 2 % de FL constitui uma boa alternativa por apresentar aceitação junto aos consumidores além de ser um produto de excelente qualidade protéica, com teor de lipídios totais reduzidos, especialmente gordura saturada, com excelente fonte de ácido graxo α- linolênico, contendo fibra alimentar e de baixo teor de Na. Tais características diferenciam o produto daqueles disponíveis no mercado, devido ao seu elevado potencial em promover a saúde, abrindo perspectivas de agregação de valor nutricional e funcional aos produtos no mercado de fermentados.application/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosProteínas de soroIogurteLinhaçaWhey proteinYogurtFlaxseedCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSIogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorialYogurt containing whey protein concentrate and flaxseed meal: development, sensory and nutritional qualityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf488197https://locus.ufv.br//bitstream/123456789/412/1/texto%20completo.pdf8d7b9c21287b37db738ffcb0f9101bc6MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain196662https://locus.ufv.br//bitstream/123456789/412/2/texto%20completo.pdf.txt53d96005f8a477727549f0c1c19e66c6MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3599https://locus.ufv.br//bitstream/123456789/412/3/texto%20completo.pdf.jpg2f0aa8451487a55259a0790f2f318585MD53123456789/4122016-04-06 23:04:32.118oai:locus.ufv.br:123456789/412Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:04:32LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
dc.title.alternative.eng.fl_str_mv |
Yogurt containing whey protein concentrate and flaxseed meal: development, sensory and nutritional quality |
title |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
spellingShingle |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial Bastiani, Maria Inês Dantas Proteínas de soro Iogurte Linhaça Whey protein Yogurt Flaxseed CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
title_full |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
title_fullStr |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
title_full_unstemmed |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
title_sort |
Iogurte adicionado de concentrado protéico de soro de leite e farinha de linhaça: desenvolvimento, qualidade nutricional e sensorial |
author |
Bastiani, Maria Inês Dantas |
author_facet |
Bastiani, Maria Inês Dantas |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/1118356210919560 |
dc.contributor.author.fl_str_mv |
Bastiani, Maria Inês Dantas |
dc.contributor.advisor-co1.fl_str_mv |
Martino, Hércia Stampini Duarte |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7 |
dc.contributor.advisor-co2.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.advisor1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.referee1.fl_str_mv |
Peluzio, Maria do Carmo Gouveia |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723914H4 |
dc.contributor.referee2.fl_str_mv |
Lucia, Suzana Maria Della |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4702810D6 |
contributor_str_mv |
Martino, Hércia Stampini Duarte Minim, Luis Antonio Minim, Valéria Paula Rodrigues Peluzio, Maria do Carmo Gouveia Lucia, Suzana Maria Della |
dc.subject.por.fl_str_mv |
Proteínas de soro Iogurte Linhaça |
topic |
Proteínas de soro Iogurte Linhaça Whey protein Yogurt Flaxseed CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Whey protein Yogurt Flaxseed |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
Health concerns have promoted research and development of healthy foods with functional properties, which, besides supplying nutrients, modulate key physiological functions in the body. The dairy industry is no exception to this trend. This study aimed to evaluate the effect of the addition of whey protein concentrate (WPC) and flaxseed meal (FM) on nutritional and sensory quality of yoghurt. Four yogurt formulations were developed using skim milk added with 1.5% WPC and 1%, 2% and 3% FM. The content of total dietary fiber and α- linolenic acid (ω-3) in FM, the proximate composition and mineral concentration of the four formulations were analyzed, as well as product classification as nutrient source, according to criteria established by the Food Agriculture Department (FDA) and the Brazilian legislation. Yogurt protein quality was biologically assayed using the Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Food Efficiency Ratio (FER) and True Digestibility (TD), compared with the casein diet. Yogurt formulations were microbiologically analyzed and sensory profile was obtained by Quantitative Descriptive Analysis. Acceptance of formulations was evaluated by 100 tasters and analyzed by Internal Preference Map. Protein levels found in all formulations were above the levels established by the Brazilian legislation. FM increased the lipid contents in the yogurt, changing product classification from skim to semi-skim, favoring essential fatty acid profile, mainly in relation to ω-3 concentration. Considering a 200-g yogurt serving, the formulations containing 2% and 3% FM were classified as an excellent ω-3 source, and 1% FM as a good source. According to the Brazilian legislation, none of the three formulations added with FM was considered as source of dietary fiber, but can carry the claim "contains fiber." All yogurt formulations are sources of Ca and P and were considered as low content of Na. Biological assays showed that the products developed have excellent protein quality, as they had PER (p <0.05) higher than casein. The small difference between PER and NPR indicated that the protein levels of diets containing the yogurt formulations had adequate biological value to ensure growth and maintenance of body tissues. From the viewpoint of protein digestibility, the four formulations showed good nutritional quality and the increase in fiber level due to FM did not affect this parameter (p> 0.05). All yoghurt formulations met the legislation requirements referring to microbiological parameters. The attributes assessed by QDA to evaluate the yoghurts were characteristic flaxseed color, viscosity, characteristic flaxseed aroma, acid taste, sweet taste, residual flaxseed taste, characteristic flaxseed flavor and presence of particles. Samples were significantly different (p <0.05) for the attributes characteristic flaxseed color, characteristic flaxseed aroma, residual flaxseed taste and presence of particles. The formulation containing 3% FM showed higher viscosity than the control (p <0.05). The attributes sweet and acid taste did not contribute to sample differentiation. The formulations without FM and with 1% FM had the highest acceptance followed by the sample containing 2% FM. The yogurt with the highest FM concentration had the lowest acceptance. It can be affirmed therefore that the formulation added with 2% FM is a good option, as it has good consumer acceptance and high protein quality, low level of total lipids, mainly saturated fat, with excellent source of α-linolenic fatty acid, containing fiber and low content of Na. These characteristics differentiate this yogurt from those available in the market because of its high potential to promote health, with prospects for adding nutritional and functional value to fermented dairy products. |
publishDate |
2009 |
dc.date.available.fl_str_mv |
2009-12-16 2015-03-26T12:24:55Z |
dc.date.issued.fl_str_mv |
2009-05-28 |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:24:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BASTIANI, Maria Inês Dantas. Yogurt containing whey protein concentrate and flaxseed meal: development, sensory and nutritional quality. 2009. 115 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/412 |
identifier_str_mv |
BASTIANI, Maria Inês Dantas. Yogurt containing whey protein concentrate and flaxseed meal: development, sensory and nutritional quality. 2009. 115 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2009. |
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http://locus.ufv.br/handle/123456789/412 |
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por |
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por |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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