Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)

Detalhes bibliográficos
Autor(a) principal: Vasconcelos, Christiane Mileib
Data de Publicação: 2010
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2878
Resumo: The yacon (Smallanthus sonchifolius) is originated in the Andean region. It is composed primarily of water (85-90 % of fresh weight) and carbohydrates (90 % dry matter), especially glucose, fructose, sucrose and fructooligosaccharides (FOS). The has last one considered a prebiotic, which works by improving intestinal flora, reducing concentration of blood lipids, inhibiting the early stages of colon cancer, among others. Considering that currently the food industry have a focus on developing products with high nutritional value and convenience, to meet consumer demand for a healthier lifestyle, this study aimed to develop yogurt "light" supplemented with yacon flour and characterize them as physical-chemical aspects (moisture, protein, fat, ash, dietary fiber and carbohydrates, color, soluble solids, pH, acidity and viscosity) and sensory (descriptive analysis by sensory spectrum method and acceptance test) and calculate the caloric value of the yoghurts. Yogurt containing 1,58; 2,56; 3,00 and 3,86 % of yacon flour and a control formulation without addition of yacon flour were analyzed. Descriptive sensory analysis of 11 sensory attributes (color, graininess, viscosity, consistency, mealy texture, residual flour, sweet taste, sour taste, yacon flavor, yacon aroma and fermented aroma) were evaluated by nine sensory trained panel using a 15 cm unstructured scale. Results of all tests were subjected to analysis of variance (ANOVA) and for those showing significant differences (p<0,01), regression models were tested. Chemical composition of yoghurt formulations allowed to classify them as restricted-fat yogurt, low calorie, containing fibers, especially yogurt with 2,56; 3,00 and 3,86 % of yacon flour that can be considered as a food source fiber and therefore prebiotics. Regarding the physical-chemical analysis showed significant variation (p <0,01) for color, soluble solids and acidity with increasing concentration of yacon flour. Viscosity also varied significantly (p <0,01) with the concentration of yacon flour at temperatures of 10 and 25 °C, with positive effect. As for the sensory evaluation results indicated that, yoghurts varied greatly in their sensory profiles. Yoghurt "light" with 3,86 % yacon flour stood out due to a higher intensity for color, graininess, viscosity, consistency, mealy texture, residual flour, yacon aroma and yacon flavor, and lower for fermented aroma and sour taste. Yoghurt "light" with 2,56 and 3,00 % of yacon flour were quite similar with respect to attributes. According to the acceptance test for sensory attributes evaluated, there was greater acceptance of those with lower concentrations of yacon flour, since it is not common this type of product, the less the consumption habit of yacon. It is concluded that the addition of yacon flour in yogurt is a viable alternative for the fermentation industry, however, more studies are needed to obtain a better matching of the sensory characteristics of them.
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spelling Vasconcelos, Christiane Mileibhttp://lattes.cnpq.br/2899541648445087Ferreira, Célia Lúcia de Luces Forteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9Pirozi, Mônica Ribeirohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8Pires, Ana Clarissa dos Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4776833U92015-03-26T13:13:19Z2011-06-292015-03-26T13:13:19Z2010-07-27VASCONCELOS, Christiane Mileib. Physico-chemical and sensory characterization of yogurt light added with yacon (Smallanthus sonchifolius) flour. 2010. 70 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/2878The yacon (Smallanthus sonchifolius) is originated in the Andean region. It is composed primarily of water (85-90 % of fresh weight) and carbohydrates (90 % dry matter), especially glucose, fructose, sucrose and fructooligosaccharides (FOS). The has last one considered a prebiotic, which works by improving intestinal flora, reducing concentration of blood lipids, inhibiting the early stages of colon cancer, among others. Considering that currently the food industry have a focus on developing products with high nutritional value and convenience, to meet consumer demand for a healthier lifestyle, this study aimed to develop yogurt "light" supplemented with yacon flour and characterize them as physical-chemical aspects (moisture, protein, fat, ash, dietary fiber and carbohydrates, color, soluble solids, pH, acidity and viscosity) and sensory (descriptive analysis by sensory spectrum method and acceptance test) and calculate the caloric value of the yoghurts. Yogurt containing 1,58; 2,56; 3,00 and 3,86 % of yacon flour and a control formulation without addition of yacon flour were analyzed. Descriptive sensory analysis of 11 sensory attributes (color, graininess, viscosity, consistency, mealy texture, residual flour, sweet taste, sour taste, yacon flavor, yacon aroma and fermented aroma) were evaluated by nine sensory trained panel using a 15 cm unstructured scale. Results of all tests were subjected to analysis of variance (ANOVA) and for those showing significant differences (p<0,01), regression models were tested. Chemical composition of yoghurt formulations allowed to classify them as restricted-fat yogurt, low calorie, containing fibers, especially yogurt with 2,56; 3,00 and 3,86 % of yacon flour that can be considered as a food source fiber and therefore prebiotics. Regarding the physical-chemical analysis showed significant variation (p <0,01) for color, soluble solids and acidity with increasing concentration of yacon flour. Viscosity also varied significantly (p <0,01) with the concentration of yacon flour at temperatures of 10 and 25 °C, with positive effect. As for the sensory evaluation results indicated that, yoghurts varied greatly in their sensory profiles. Yoghurt "light" with 3,86 % yacon flour stood out due to a higher intensity for color, graininess, viscosity, consistency, mealy texture, residual flour, yacon aroma and yacon flavor, and lower for fermented aroma and sour taste. Yoghurt "light" with 2,56 and 3,00 % of yacon flour were quite similar with respect to attributes. According to the acceptance test for sensory attributes evaluated, there was greater acceptance of those with lower concentrations of yacon flour, since it is not common this type of product, the less the consumption habit of yacon. It is concluded that the addition of yacon flour in yogurt is a viable alternative for the fermentation industry, however, more studies are needed to obtain a better matching of the sensory characteristics of them.O Yacon (Smallanthus sonchifolius) é uma espécie originária da região dos Andes, composto principalmente por água (85 a 90 % do peso fresco) e carboidratos (90 % da matéria seca), especialmente glicose, frutose, sacarose e frutooligossacarídeos (FOS), sendo este último considerado um prebiótico. Os FOS atuam melhorando a microbiota intestinal, reduzindo a concentração de lipídios do sangue, inibindo estágios iniciais de câncer de cólon, dentre outros. Tendo em vista que, atualmente as indústrias de alimentos têm o foco voltado para o desenvolvimento de produtos com alto valor nutricional e de conveniência, visando atender à demanda dos consumidores por um estilo de vida mais saudável, o presente trabalho objetivou desenvolver iogurte &#8220;light&#8221; adicionado de diferentes concentrações de farinha de yacon e caracterizá-los quanto aos aspectos físico-químicos (água, proteínas, lipídios, cinzas, fibras totais e carboidratos cor, sólidos solúveis, pH, acidez titulável e viscosidade), sensoriais (análise descritiva pelo método espectro sensorial e teste de aceitação) e cálculo do valor calórico dos iogurtes. Foram analisadas formulações de iogurte contendo 1,58; 2,56; 3,00 e 3,86 % de farinha de yacon e uma formulação controle, sem adição de farinha de yacon. Na análise sensorial descritiva, os 11 atributos sensoriais definidos (cor, granulosidade, viscosidade, consistência, textura farinácea, residual de farinha, gosto doce, gosto ácido, sabor de yacon, aroma de yacon e aroma fermentado) foram avaliados por uma equipe sensorial de 9 provadores treinados utilizando uma escala não estruturada de 15 cm. Os resultados de todas as análises foram submetidos à análise de variância (ANOVA) e para aqueles resultados que apresentaram diferença significativa (p<0,01), foram ajustados modelos de regressão. A composição centesimal dos iogurtes permitiu classificá-los como iogurtes restritos em gordura, com baixo valor calórico e contendo fibras, especialmente os iogurtes com 2,56; 3,00 e 3,86 % de farinha de yacon que podem ser considerados como alimentos fonte de fibras e, portanto, prebióticos. Em relação às análises físico-químicas, houve variação significativa (p<0,01) da cor, sólidos solúveis totais e acidez com o aumento da concentração de farinha de yacon. A viscosidade também variou significativamente (p<0,01) com a concentração de farinha de yacon nas temperaturas de 10 e 25 °C, com efeito positivo. Os resultados da análise descritiva pelo método espectro indicaram que os iogurtes apresentaram grande variação em seus perfis sensoriais. O iogurte &#8220;light&#8221; com 3,86 % de farinha de yacon destacou-se por apresentar maior intensidade para cor, granulosidade, viscosidade, consistência, textura farinácea, residual de farinha, aroma de yacon e sabor de yacon, e menor para aroma fermentado e gosto ácido. Os iogurtes &#8220;light&#8221; com 2,56 e 3,00 % de farinha de yacon apresentaram bastante semelhança em relação aos atributos avaliados. Para todos os atributos sensoriais avaliados, houve maior aceitação daqueles com menor concentração de farinha de yacon, visto que não é comum este tipo de produto, tão menos, o hábito de consumo de yacon. Conclui-se que a adição de farinha de yacon em iogurte é uma alternativa viável para a indústria de fermentados, contudo, mais estudos precisam ser realizados para obter uma melhor adequação das características sensoriais dos mesmos.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosYaconIogurteEspectro sensorialSensorial descritivaFrutoligossacarídeosYaconYogurtSensory spectrumDescriptive sensoryFructoligosaccharidesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSCaracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)Physico-chemical and sensory characterization of yogurt light added with yacon (Smallanthus sonchifolius) flourinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf428256https://locus.ufv.br//bitstream/123456789/2878/1/texto%20completo.pdf13cc35928a456dfd6f1d1e48d04ad986MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain138603https://locus.ufv.br//bitstream/123456789/2878/2/texto%20completo.pdf.txt0960e19b8f6b5a7ab5f0cd6444e30db1MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3617https://locus.ufv.br//bitstream/123456789/2878/3/texto%20completo.pdf.jpg6c0662fabc767060b928997a2a869906MD53123456789/28782016-04-08 23:15:46.807oai:locus.ufv.br:123456789/2878Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:15:46LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
dc.title.alternative.eng.fl_str_mv Physico-chemical and sensory characterization of yogurt light added with yacon (Smallanthus sonchifolius) flour
title Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
spellingShingle Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
Vasconcelos, Christiane Mileib
Yacon
Iogurte
Espectro sensorial
Sensorial descritiva
Frutoligossacarídeos
Yacon
Yogurt
Sensory spectrum
Descriptive sensory
Fructoligosaccharides
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
title_short Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
title_full Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
title_fullStr Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
title_full_unstemmed Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
title_sort Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)
author Vasconcelos, Christiane Mileib
author_facet Vasconcelos, Christiane Mileib
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/2899541648445087
dc.contributor.author.fl_str_mv Vasconcelos, Christiane Mileib
dc.contributor.advisor-co1.fl_str_mv Ferreira, Célia Lúcia de Luces Fortes
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9
dc.contributor.advisor-co2.fl_str_mv Pirozi, Mônica Ribeiro
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6
dc.contributor.advisor1.fl_str_mv Chaves, José Benício Paes
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9
dc.contributor.referee1.fl_str_mv Fontes, Edimar Aparecida Filomeno
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8
dc.contributor.referee2.fl_str_mv Pires, Ana Clarissa dos Santos
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4776833U9
contributor_str_mv Ferreira, Célia Lúcia de Luces Fortes
Pirozi, Mônica Ribeiro
Chaves, José Benício Paes
Fontes, Edimar Aparecida Filomeno
Pires, Ana Clarissa dos Santos
dc.subject.por.fl_str_mv Yacon
Iogurte
Espectro sensorial
Sensorial descritiva
Frutoligossacarídeos
topic Yacon
Iogurte
Espectro sensorial
Sensorial descritiva
Frutoligossacarídeos
Yacon
Yogurt
Sensory spectrum
Descriptive sensory
Fructoligosaccharides
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Yacon
Yogurt
Sensory spectrum
Descriptive sensory
Fructoligosaccharides
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
description The yacon (Smallanthus sonchifolius) is originated in the Andean region. It is composed primarily of water (85-90 % of fresh weight) and carbohydrates (90 % dry matter), especially glucose, fructose, sucrose and fructooligosaccharides (FOS). The has last one considered a prebiotic, which works by improving intestinal flora, reducing concentration of blood lipids, inhibiting the early stages of colon cancer, among others. Considering that currently the food industry have a focus on developing products with high nutritional value and convenience, to meet consumer demand for a healthier lifestyle, this study aimed to develop yogurt "light" supplemented with yacon flour and characterize them as physical-chemical aspects (moisture, protein, fat, ash, dietary fiber and carbohydrates, color, soluble solids, pH, acidity and viscosity) and sensory (descriptive analysis by sensory spectrum method and acceptance test) and calculate the caloric value of the yoghurts. Yogurt containing 1,58; 2,56; 3,00 and 3,86 % of yacon flour and a control formulation without addition of yacon flour were analyzed. Descriptive sensory analysis of 11 sensory attributes (color, graininess, viscosity, consistency, mealy texture, residual flour, sweet taste, sour taste, yacon flavor, yacon aroma and fermented aroma) were evaluated by nine sensory trained panel using a 15 cm unstructured scale. Results of all tests were subjected to analysis of variance (ANOVA) and for those showing significant differences (p<0,01), regression models were tested. Chemical composition of yoghurt formulations allowed to classify them as restricted-fat yogurt, low calorie, containing fibers, especially yogurt with 2,56; 3,00 and 3,86 % of yacon flour that can be considered as a food source fiber and therefore prebiotics. Regarding the physical-chemical analysis showed significant variation (p <0,01) for color, soluble solids and acidity with increasing concentration of yacon flour. Viscosity also varied significantly (p <0,01) with the concentration of yacon flour at temperatures of 10 and 25 °C, with positive effect. As for the sensory evaluation results indicated that, yoghurts varied greatly in their sensory profiles. Yoghurt "light" with 3,86 % yacon flour stood out due to a higher intensity for color, graininess, viscosity, consistency, mealy texture, residual flour, yacon aroma and yacon flavor, and lower for fermented aroma and sour taste. Yoghurt "light" with 2,56 and 3,00 % of yacon flour were quite similar with respect to attributes. According to the acceptance test for sensory attributes evaluated, there was greater acceptance of those with lower concentrations of yacon flour, since it is not common this type of product, the less the consumption habit of yacon. It is concluded that the addition of yacon flour in yogurt is a viable alternative for the fermentation industry, however, more studies are needed to obtain a better matching of the sensory characteristics of them.
publishDate 2010
dc.date.issued.fl_str_mv 2010-07-27
dc.date.available.fl_str_mv 2011-06-29
2015-03-26T13:13:19Z
dc.date.accessioned.fl_str_mv 2015-03-26T13:13:19Z
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dc.identifier.citation.fl_str_mv VASCONCELOS, Christiane Mileib. Physico-chemical and sensory characterization of yogurt light added with yacon (Smallanthus sonchifolius) flour. 2010. 70 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2878
identifier_str_mv VASCONCELOS, Christiane Mileib. Physico-chemical and sensory characterization of yogurt light added with yacon (Smallanthus sonchifolius) flour. 2010. 70 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.
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