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

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dc.contributor.authorPanhoni Manzano, Gabriela Paulino [UNESP]
dc.contributor.authorDaiuto, Érica Regina [UNESP]
dc.contributor.authorJanzantti, Natalia Soares [UNESP]
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:23:40Z
dc.date.available2014-05-20T13:23:40Z
dc.date.issued2008-01-01
dc.description.abstractThis 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.en
dc.description.affiliationUniv Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUNESP, Fac Ciencias Agron, Curso Especializacao Ciência & Tecnol Alimentos, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, Fac Ciencias Agron, Curso Especializacao Ciência & Tecnol Alimentos, Botucatu, SP, Brazil
dc.format.extent287-296
dc.identifierhttp://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/13285
dc.identifier.citationBoletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 26, n. 2, p. 287-296, 2008.
dc.identifier.issn0102-0323
dc.identifier.lattes3242858535763793
dc.identifier.urihttp://hdl.handle.net/11449/7178
dc.identifier.wosWOS:000263455100013
dc.language.isopor
dc.publisherCentro Pesquisa Processamento Alimentos
dc.relation.ispartofBoletim do Centro de Pesquisa de Processamento de Alimentos
dc.relation.ispartofsjr0,117
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectSOY YOGHURTen
dc.subjectYAMen
dc.subjectMODIFIED STARCHen
dc.subjectGELATINen
dc.subjectSENSORIAL ANALYSISen
dc.subjectPHYSICAL-CHEMICAL ANALYSISen
dc.titleAspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatinapt
dc.title.alternativeSensorial and physical-chemical aspects of soy yogurts with yam (Dioscorea Alata) starch, modified starch and gelatin as stabilizers/thickenersen
dc.typeArtigo
dcterms.licensehttp://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/about/editorialPolicies#openAccessPolicy
dcterms.rightsHolderCentro Pesquisa Processamento Alimentos
unesp.author.lattes3242858535763793
unesp.author.orcid0000-0002-5417-583X[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
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Artigos - Alimentos e Nutrição - FCFAR