Análise de consistência de iogurte: correlação entre medida sensorial e instrumental
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Data
1997-08-01
Autores
Penna, A.L.B. [UNESP]
Oliveira, M.N.
Baruffaldi, R.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
O efeito das variáveis independentes: soro desmineralizado em pó (0,0; 1,5 e 3,0 %), cultura láctica (1,0; 2,0 e 3,0 %) e temperatura de tratamento da mistura (85; 90 e 95°C) foi estudado nas respostas consistência sensorial e instrumental do iogurte. A metodologia de superfície de resposta foi usada para efetuar tratamentos estatísticos dos experimentos e desenvolver modelos matemáticos da relação entre as variáveis e as respostas. A consistência instrumental e sensorial apresentaram resultados semelhantes e correlacionáveis entre si, r = 0,65 (p < 0,01), ambas foram maiores quando aumentou-se a temperatura da mistura e diminuiu-se o teor de soro desmineralizado em pó.
The independent variables: demineralized whey powder (0.0; 1.5 e 3.0 %), lactic culture (1.0; 2.0 e 3.0 %) and mix treatment temperature (85; 90 e 95°C) were studied on the responses sensorial and instrumental consistencies. Response surface methodology was used to make statistical treatment of the experiments and to develop mathematical models of the relationship between the variables and the responses. Instrumental and sensorial consistency showed similar results and correlation between itself, r=0.65 (p < 0.01), both were higher when a mix treatment temperature was increased and amount of demineralized whey powder was decreased.
The independent variables: demineralized whey powder (0.0; 1.5 e 3.0 %), lactic culture (1.0; 2.0 e 3.0 %) and mix treatment temperature (85; 90 e 95°C) were studied on the responses sensorial and instrumental consistencies. Response surface methodology was used to make statistical treatment of the experiments and to develop mathematical models of the relationship between the variables and the responses. Instrumental and sensorial consistency showed similar results and correlation between itself, r=0.65 (p < 0.01), both were higher when a mix treatment temperature was increased and amount of demineralized whey powder was decreased.
Descrição
Palavras-chave
iogurte, consistência, soro desmineralizado em pó, yogurt, consistency and demineralized whey powder
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 17, n. 2, p. 98-101, 1997.