Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina
dc.contributor.author | Panhoni Manzano, Gabriela Paulino [UNESP] | |
dc.contributor.author | Daiuto, Érica Regina [UNESP] | |
dc.contributor.author | Janzantti, Natalia Soares [UNESP] | |
dc.contributor.author | Rossi, Elizeu Antonio [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2014-05-20T13:23:40Z | |
dc.date.available | 2014-05-20T13:23:40Z | |
dc.date.issued | 2008-01-01 | |
dc.description.abstract | 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. | en |
dc.description.affiliation | Univ Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Araraquara, SP, Brazil | |
dc.description.affiliation | UNESP, Fac Ciencias Agron, Curso Especializacao Ciência & Tecnol Alimentos, Botucatu, SP, Brazil | |
dc.description.affiliationUnesp | Univ Estadual Paulista, UNESP, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, Araraquara, SP, Brazil | |
dc.description.affiliationUnesp | UNESP, Fac Ciencias Agron, Curso Especializacao Ciência & Tecnol Alimentos, Botucatu, SP, Brazil | |
dc.format.extent | 287-296 | |
dc.identifier | http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/13285 | |
dc.identifier.citation | Boletim do Centro de Pesquisa de Processamento de Alimentos. Curitiba Pr: Centro Pesquisa Processamento Alimentos, v. 26, n. 2, p. 287-296, 2008. | |
dc.identifier.issn | 0102-0323 | |
dc.identifier.lattes | 3242858535763793 | |
dc.identifier.uri | http://hdl.handle.net/11449/7178 | |
dc.identifier.wos | WOS:000263455100013 | |
dc.language.iso | por | |
dc.publisher | Centro Pesquisa Processamento Alimentos | |
dc.relation.ispartof | Boletim do Centro de Pesquisa de Processamento de Alimentos | |
dc.relation.ispartofsjr | 0,117 | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Web of Science | |
dc.subject | SOY YOGHURT | en |
dc.subject | YAM | en |
dc.subject | MODIFIED STARCH | en |
dc.subject | GELATIN | en |
dc.subject | SENSORIAL ANALYSIS | en |
dc.subject | PHYSICAL-CHEMICAL ANALYSIS | en |
dc.title | Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina | pt |
dc.title.alternative | Sensorial and physical-chemical aspects of soy yogurts with yam (Dioscorea Alata) starch, modified starch and gelatin as stabilizers/thickeners | en |
dc.type | Artigo | |
dcterms.license | http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/about/editorialPolicies#openAccessPolicy | |
dcterms.rightsHolder | Centro Pesquisa Processamento Alimentos | |
unesp.author.lattes | 3242858535763793 | |
unesp.author.orcid | 0000-0002-5417-583X[3] | |
unesp.campus | Universidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquara | pt |
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