Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| 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/19841 |
Resumo: | Recently, the protection and treatment of skin diseases with dietary supplements has received increasing attention. One example is collagen peptides that improve skin aging induced by ultraviolet radiation. In this sense, the present work aimed to evaluate the influence of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt through a factorial design with 2 independent variables (X1 = collagen, 0.625 to 1.25% and X2 = sucralose, 0.02 to 0.04%). The dependent variables studied were: total titratable acidity, water holding capacity, acceptance and sweetness. Through the Response Surface methodology, it was observed that the independent variables collagen and sucralose had statistically significant effects (p<0.10) for total titratable acidity and water holding capacity. Total titratable acidity was higher with the increase in collagen and sucralose, and greater water holding capacity was observed between the interaction of collagen and sucralose. The independent variables didn’t influence the acceptance and intensity of sweetness of the samples, being categorized as ideal sweetness and good acceptance. The optimized formulation was obtained with 1.25% collagen and 0.02% sucralose, with a success probability of 88%. Considering the optimized point, a 200g serving of yogurt will contain the recommended amount of collagen per day according to the manufacturer's information. |
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Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurtEfecto de la adición de colágeno y sucralosa sobre las características tecnológicas y sensoriales del yogurEfeito da adição de colágeno e sucralose nas características tecnológicas e sensoriais do iogurteWater holding capacityAcceptance indexOptimization.Capacidad de retención de aguaÍndice de aceptaciónOptimización.Capacidade de retenção de águaÍndice de aceitaçãoOtimização.Recently, the protection and treatment of skin diseases with dietary supplements has received increasing attention. One example is collagen peptides that improve skin aging induced by ultraviolet radiation. In this sense, the present work aimed to evaluate the influence of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt through a factorial design with 2 independent variables (X1 = collagen, 0.625 to 1.25% and X2 = sucralose, 0.02 to 0.04%). The dependent variables studied were: total titratable acidity, water holding capacity, acceptance and sweetness. Through the Response Surface methodology, it was observed that the independent variables collagen and sucralose had statistically significant effects (p<0.10) for total titratable acidity and water holding capacity. Total titratable acidity was higher with the increase in collagen and sucralose, and greater water holding capacity was observed between the interaction of collagen and sucralose. The independent variables didn’t influence the acceptance and intensity of sweetness of the samples, being categorized as ideal sweetness and good acceptance. The optimized formulation was obtained with 1.25% collagen and 0.02% sucralose, with a success probability of 88%. Considering the optimized point, a 200g serving of yogurt will contain the recommended amount of collagen per day according to the manufacturer's information.Recientemente, la protección y el tratamiento de enfermedades de la piel con suplementos dietéticos ha recibido una atención cada vez mayor. Un ejemplo son los péptidos de colágeno que mejoran el envejecimiento de la piel inducido por la radiación ultravioleta. En este sentido, el presente trabajo tuvo como objetivo evaluar la influencia de la adición de colágeno y sucralosa sobre las características tecnológicas y sensoriales del yogur mediante un diseño factorial con 2 variables independientes (X1 = colágeno, 0.625 a 1.25% y X2 = sucralosa, 0.02 al 0,04%). Las variables dependientes estudiadas fueron: acidez total titulable, capacidad de retención de agua, aceptación y dulzor. Mediante de la metodología Response Surface, se observó que las variables independientes colágeno y sucralosa tuvieron efectos estadísticamente significativos (p <0.10) para la acidez total titulable y la capacidad de retención de agua. La acidez titulable total fue mayor con el aumento de colágeno y sucralosa, y se observó una mayor capacidad de retención de agua entre la interacción del colágeno y la sucralosa. Las variables independientes no influyeron en la aceptación e intensidad de dulzor de las muestras, siendo categorizadas como dulzor ideal y buena aceptación. La formulación optimizada se obtuvo con 1.25% de colágeno y 0.02% de sucralosa, con una probabilidad de éxito del 88%. Teniendo en cuenta el punto optimizado, una porción de 200 g de yogur contendrá la cantidad recomendada de colágeno por día según la información del fabricante.Recentemente, a proteção e o tratamento de doenças da pele com suplementos dietéticos têm recebido atenção crescente. Um exemplo são os peptídeos de colágeno que melhoram o envelhecimento da pele induzido por radiações ultravioletas. Nesse sentido, o presente trabalho teve como objetivo avaliar a influência da adição de colágeno e sucralose nas caraterísticas tecnológicas e sensoriais do iogurte através de um delineamento fatorial com 2 variáveis independentes (X1 = colágeno, 0,625 a 1,25 % e X2 = sucralose, 0,02 a 0,04 %). As variáveis dependentes estudadas foram: acidez titulável total, capacidade de retenção de água, aceitação e doçura. Através da metodologia de Superfície de Resposta, observou-se que as variáveis independentes colágeno e sucralose apresentaram efeitos estatisticamente significativos (p<0,10) para acidez titulável total e capacidade de retenção de água. A acidez titulável total foi maior com o aumento de colágeno e sucralose e maior capacidade de retenção de água foi observada entre a interação do colágeno e sucralose. As variáveis independentes não influenciaram a aceitação e a intensidade de doçura das amostras, sendo categorizadas com uma doçura ideal e uma boa aceitação. A formulação otimizada foi obtida com 1,25% de colágeno e 0,02% de sucralose, com uma probabilidade de sucesso de 88%. Considerando o ponto otimizado, uma porção de 200g de iogurte irá conter a quantidade recomendada de colágeno ao dia de acordo com as informações do fabricante.Research, Society and Development2021-09-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1984110.33448/rsd-v10i11.19841Research, Society and Development; Vol. 10 No. 11; e507101119841Research, Society and Development; Vol. 10 Núm. 11; e507101119841Research, Society and Development; v. 10 n. 11; e5071011198412525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19841/17766Copyright (c) 2021 Anna Paula de Souza Rodrigues; Giovana Álice de Souza Santos; Hugo José Martins Carvalho; Marcio Schmiele; Paulo de Souza Costa Sobrinho; Larissa de Oliveira Ferreira Rochahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRodrigues, Anna Paula de SouzaSantos, Giovana Álice de Souza Carvalho, Hugo José Martins Schmiele, MarcioSobrinho, Paulo de Souza CostaRocha, Larissa de Oliveira Ferreira2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19841Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:39.302406Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt Efecto de la adición de colágeno y sucralosa sobre las características tecnológicas y sensoriales del yogur Efeito da adição de colágeno e sucralose nas características tecnológicas e sensoriais do iogurte |
| title |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| spellingShingle |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt Rodrigues, Anna Paula de Souza Water holding capacity Acceptance index Optimization. Capacidad de retención de agua Índice de aceptación Optimización. Capacidade de retenção de água Índice de aceitação Otimização. |
| title_short |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| title_full |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| title_fullStr |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| title_full_unstemmed |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| title_sort |
Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt |
| author |
Rodrigues, Anna Paula de Souza |
| author_facet |
Rodrigues, Anna Paula de Souza Santos, Giovana Álice de Souza Carvalho, Hugo José Martins Schmiele, Marcio Sobrinho, Paulo de Souza Costa Rocha, Larissa de Oliveira Ferreira |
| author_role |
author |
| author2 |
Santos, Giovana Álice de Souza Carvalho, Hugo José Martins Schmiele, Marcio Sobrinho, Paulo de Souza Costa Rocha, Larissa de Oliveira Ferreira |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Rodrigues, Anna Paula de Souza Santos, Giovana Álice de Souza Carvalho, Hugo José Martins Schmiele, Marcio Sobrinho, Paulo de Souza Costa Rocha, Larissa de Oliveira Ferreira |
| dc.subject.por.fl_str_mv |
Water holding capacity Acceptance index Optimization. Capacidad de retención de agua Índice de aceptación Optimización. Capacidade de retenção de água Índice de aceitação Otimização. |
| topic |
Water holding capacity Acceptance index Optimization. Capacidad de retención de agua Índice de aceptación Optimización. Capacidade de retenção de água Índice de aceitação Otimização. |
| description |
Recently, the protection and treatment of skin diseases with dietary supplements has received increasing attention. One example is collagen peptides that improve skin aging induced by ultraviolet radiation. In this sense, the present work aimed to evaluate the influence of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt through a factorial design with 2 independent variables (X1 = collagen, 0.625 to 1.25% and X2 = sucralose, 0.02 to 0.04%). The dependent variables studied were: total titratable acidity, water holding capacity, acceptance and sweetness. Through the Response Surface methodology, it was observed that the independent variables collagen and sucralose had statistically significant effects (p<0.10) for total titratable acidity and water holding capacity. Total titratable acidity was higher with the increase in collagen and sucralose, and greater water holding capacity was observed between the interaction of collagen and sucralose. The independent variables didn’t influence the acceptance and intensity of sweetness of the samples, being categorized as ideal sweetness and good acceptance. The optimized formulation was obtained with 1.25% collagen and 0.02% sucralose, with a success probability of 88%. Considering the optimized point, a 200g serving of yogurt will contain the recommended amount of collagen per day according to the manufacturer's information. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-09-07 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/19841 10.33448/rsd-v10i11.19841 |
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https://rsdjournal.org/index.php/rsd/article/view/19841 |
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10.33448/rsd-v10i11.19841 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/19841/17766 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 11; e507101119841 Research, Society and Development; Vol. 10 Núm. 11; e507101119841 Research, Society and Development; v. 10 n. 11; e507101119841 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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