Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/01/2008
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Resumo |
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. |
Formato |
287-296 |
Identificador |
http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/13285 Boletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 26, n. 2, p. 287-296, 2008. 0102-0323 http://hdl.handle.net/11449/7178 WOS:000263455100013 |
Idioma(s) |
por |
Publicador |
Centro Pesquisa Processamento Alimentos |
Relação |
Boletim do Centro de Pesquisa de Processamento de Alimentos |
Direitos |
openAccess |
Palavras-Chave | #SOY YOGHURT #YAM #MODIFIED STARCH #GELATIN #SENSORIAL ANALYSIS #PHYSICAL-CHEMICAL ANALYSIS |
Tipo |
info:eu-repo/semantics/article |