Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)

Detalhes bibliográficos
Autor(a) principal: Santana, Taynara Farias Teixeira de
Data de Publicação: 2020
Outros Autores: Barbosa, Julicelly Gomes, Torres, Alisson Rogério dos Santos, Boaventura Neto, Oscar, Queiroga, Rita de Cássia Ramos do Egypto, Lopes, Chiara Rodrigues de Amorim, Medeiros, Elizabeth Sampaio de, Silva, Karla Patrícia Chaves da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7673
Resumo: The objective was to prepare goat's milk yogurt with the addition of pineapple (Ananas comosus) and noni (Morinda citrifolia) jams and to evaluate the product's physical-chemical, microbiological and sensory parameters. Five treatments of goat's milk yogurt were developed with different concentrations of pineapple and noni jellies (0, 0.5, 1.25, 2.5 and 5%). In the treatments, the physical-chemical composition (humidity, ash, lactose, acidity, pH, fat, protein), microbiological (coliforms at 45ºC, mesophiles, psychrotrophic, salmonella spp., And positive coagulase staphylococcus) were determined, and in relation to the analyzes sensory, 20 (twenty) trained tasters performed tests such as: quantitative descriptive analysis (QDA), purchase intention and acceptance test. There was no significant difference (p <0.05) between treatments for the physical-chemical variables, showing that the attributes pH, titratable acidity, fat and protein, as well as the microbiological profile were within the standards in force by legislation. Regarding sensory evaluation, the sample with 5% of pineapple and noni jellies was well accepted by the tasters. It is concluded that the treatment with 5% of the jellies has stood out from the others, being characterized as an innovative product for the commercialization of dairy derivatives of caprine origin.
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spelling Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)Preparación y evaluación de yogur de leche de cabra com jalea de pinã (Ananas comosus) y noni (Morinda citrifolia)Elaboração e avaliação do iogurte de leite de cabra com geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia)Derivado lácteo caprinoFrutasLeite fermentadoQualidade.Derivado lácteo de cabraFrutasLeche fermentadaCalidad.Goat milk derivativeFruitsFermented milkQuality.The objective was to prepare goat's milk yogurt with the addition of pineapple (Ananas comosus) and noni (Morinda citrifolia) jams and to evaluate the product's physical-chemical, microbiological and sensory parameters. Five treatments of goat's milk yogurt were developed with different concentrations of pineapple and noni jellies (0, 0.5, 1.25, 2.5 and 5%). In the treatments, the physical-chemical composition (humidity, ash, lactose, acidity, pH, fat, protein), microbiological (coliforms at 45ºC, mesophiles, psychrotrophic, salmonella spp., And positive coagulase staphylococcus) were determined, and in relation to the analyzes sensory, 20 (twenty) trained tasters performed tests such as: quantitative descriptive analysis (QDA), purchase intention and acceptance test. There was no significant difference (p <0.05) between treatments for the physical-chemical variables, showing that the attributes pH, titratable acidity, fat and protein, as well as the microbiological profile were within the standards in force by legislation. Regarding sensory evaluation, the sample with 5% of pineapple and noni jellies was well accepted by the tasters. It is concluded that the treatment with 5% of the jellies has stood out from the others, being characterized as an innovative product for the commercialization of dairy derivatives of caprine origin.El objetivo era preparar yogurt de leche de cabra con la adición de mermeladas de piña (Ananas comosus) y noni (Morinda citrifolia) y evaluar los parámetros físico-químicos, microbiológicos y sensoriales del producto. Se desarrollaron cinco tratamientos de yogurt de leche de cabra con diferentes concentraciones de mermeladas de piña y noni (0, 0.5, 1.25, 2.5 y 5%). En los tratamientos, se determinó la composición físico-química (humedad, cenizas, lactosa, acidez, pH, grasas, proteínas), microbiológica (coliformes a 45ºC, mesófilos, psicrotróficos, salmonella spp. Y estafilococos de coagulasa positivos), y en relación con los análisis. sensoriales, 20 (veinte) catadores capacitados realizaron pruebas como: análisis descriptivo cuantitativo (ADC), intención de compra y prueba de aceptación. No hubo diferencias significativas (p <0.05) entre los tratamientos para las variables físico-químicas, lo que demuestra que los atributos pH, acidez titulable, grasas y proteínas, así como el perfil microbiológico estaban dentro de los estándares vigentes por la legislación. En cuanto a la evaluación sensorial, la muestra con 5% de gelatina de piña y noni fue bien aceptada por los catadores. Se concluye que el tratamiento con 5% de las jaleas se ha destacado de los demás, caracterizándose como un producto innovador para la comercialización de derivados lácteos de origen caprino.Objetivou-se elaborar iogurte de leite de cabra com adição das geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia) e avaliar os parâmetros físico-químico, microbiológico e sensorial do produto.  Foram desenvolvidos cinco tratamentos do iogurte de leite de cabra com diferentes concentrações das geleias de abacaxi e noni (0, 0,5, 1,25, 2,5 e 5%). Nos tratamentos foram determinados a composição físico-química (umidade, cinzas, lactose, acidez, pH, gordura, proteína), microbiológicas (coliformes a 45ºC, mesófilos, psicrotróficos, salmonella spp., e staphylococcus coagulase positiva), e em relação as análises sensoriais, 20 (vinte) provadores treinados realizaram testes como: análise descritiva quantitativa (ADQ), teste de intenção de compra e aceitação. Não houve diferença significativa (p<0,05) entres os tratamentos para as variáveis físico-químicas, mostrando-se que os atributos pH, acidez titulável, gordura e proteína, assim como o perfil microbiológico encontravam-se dentro dos padrões vigentes pela legislação. Em relação a avaliação sensorial a amostra com 5% das geleias de abacaxi e noni, obteve uma boa aceitação pelos provadores. Conclui-se que o tratamento com 5% das geleias tem se destacado dos demais, caracterizando-se como um produto inovador para comercialização dos derivados lácteos de origem caprina.Research, Society and Development2020-11-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/767310.33448/rsd-v9i11.7673Research, Society and Development; Vol. 9 No. 11; e3059117673Research, Society and Development; Vol. 9 Núm. 11; e3059117673Research, Society and Development; v. 9 n. 11; e30591176732525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7673/8802Copyright (c) 2020 Taynara Farias Teixeira de Santana; Julicelly Gomes Barbosa; Alisson Rogério dos Santos Torres; Oscar Boaventura Neto; Rita de Cássia Ramos do Egypto Queiroga; Chiara Rodrigues de Amorim Lopes; Elizabeth Sampaio de Medeiros; Karla Patrícia Chaves da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantana, Taynara Farias Teixeira de Barbosa, Julicelly GomesTorres, Alisson Rogério dos Santos Boaventura Neto, OscarQueiroga, Rita de Cássia Ramos do EgyptoLopes, Chiara Rodrigues de Amorim Medeiros, Elizabeth Sampaio deSilva, Karla Patrícia Chaves da 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/7673Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:19.832597Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
Preparación y evaluación de yogur de leche de cabra com jalea de pinã (Ananas comosus) y noni (Morinda citrifolia)
Elaboração e avaliação do iogurte de leite de cabra com geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia)
title Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
spellingShingle Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
Santana, Taynara Farias Teixeira de
Derivado lácteo caprino
Frutas
Leite fermentado
Qualidade.
Derivado lácteo de cabra
Frutas
Leche fermentada
Calidad.
Goat milk derivative
Fruits
Fermented milk
Quality.
title_short Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
title_full Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
title_fullStr Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
title_full_unstemmed Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
title_sort Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
author Santana, Taynara Farias Teixeira de
author_facet Santana, Taynara Farias Teixeira de
Barbosa, Julicelly Gomes
Torres, Alisson Rogério dos Santos
Boaventura Neto, Oscar
Queiroga, Rita de Cássia Ramos do Egypto
Lopes, Chiara Rodrigues de Amorim
Medeiros, Elizabeth Sampaio de
Silva, Karla Patrícia Chaves da
author_role author
author2 Barbosa, Julicelly Gomes
Torres, Alisson Rogério dos Santos
Boaventura Neto, Oscar
Queiroga, Rita de Cássia Ramos do Egypto
Lopes, Chiara Rodrigues de Amorim
Medeiros, Elizabeth Sampaio de
Silva, Karla Patrícia Chaves da
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Santana, Taynara Farias Teixeira de
Barbosa, Julicelly Gomes
Torres, Alisson Rogério dos Santos
Boaventura Neto, Oscar
Queiroga, Rita de Cássia Ramos do Egypto
Lopes, Chiara Rodrigues de Amorim
Medeiros, Elizabeth Sampaio de
Silva, Karla Patrícia Chaves da
dc.subject.por.fl_str_mv Derivado lácteo caprino
Frutas
Leite fermentado
Qualidade.
Derivado lácteo de cabra
Frutas
Leche fermentada
Calidad.
Goat milk derivative
Fruits
Fermented milk
Quality.
topic Derivado lácteo caprino
Frutas
Leite fermentado
Qualidade.
Derivado lácteo de cabra
Frutas
Leche fermentada
Calidad.
Goat milk derivative
Fruits
Fermented milk
Quality.
description The objective was to prepare goat's milk yogurt with the addition of pineapple (Ananas comosus) and noni (Morinda citrifolia) jams and to evaluate the product's physical-chemical, microbiological and sensory parameters. Five treatments of goat's milk yogurt were developed with different concentrations of pineapple and noni jellies (0, 0.5, 1.25, 2.5 and 5%). In the treatments, the physical-chemical composition (humidity, ash, lactose, acidity, pH, fat, protein), microbiological (coliforms at 45ºC, mesophiles, psychrotrophic, salmonella spp., And positive coagulase staphylococcus) were determined, and in relation to the analyzes sensory, 20 (twenty) trained tasters performed tests such as: quantitative descriptive analysis (QDA), purchase intention and acceptance test. There was no significant difference (p <0.05) between treatments for the physical-chemical variables, showing that the attributes pH, titratable acidity, fat and protein, as well as the microbiological profile were within the standards in force by legislation. Regarding sensory evaluation, the sample with 5% of pineapple and noni jellies was well accepted by the tasters. It is concluded that the treatment with 5% of the jellies has stood out from the others, being characterized as an innovative product for the commercialization of dairy derivatives of caprine origin.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7673
10.33448/rsd-v9i11.7673
url https://rsdjournal.org/index.php/rsd/article/view/7673
identifier_str_mv 10.33448/rsd-v9i11.7673
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7673/8802
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e3059117673
Research, Society and Development; Vol. 9 Núm. 11; e3059117673
Research, Society and Development; v. 9 n. 11; e3059117673
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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