Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

• Autor(a) principal: Panhoni Manzano, Gabriela Paulino [UNESP]
• Data de Publicação: 2008
• Outros Autores: Daiuto, Érica Regina [UNESP], Janzantti, Natalia Soares [UNESP], Rossi, Elizeu Antonio [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/13285; http://hdl.handle.net/11449/7178
• topic: SOY YOGHURT; YAM; MODIFIED STARCH; GELATIN; SENSORIAL ANALYSIS; PHYSICAL-CHEMICAL ANALYSIS

This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800 (R)) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy yoghurt fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy yoghurt formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy yoghurt.