Preparations and evalution of goat milk yoghurt whith jellies pineapple (Ananas comosus) and noni (Morinda citrifolia)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
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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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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1797052657527947264 |