Caracterização físico-química e reológica de iogurtes elaborados com diferentes substitutos de gordura / Study of rheological characteristics in light yogurt using different fat replacers

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

18/02/2011

RESUMO

Whey protein concentrated (WPC), inulin and micellar casein (MC) are used in many products due to their technological and functional properties. Skimmed yogurt show fragile consistency and syneresis, wich is a common defect in this kind of products. An advantage of WPC and inulin is their capacity to act like fat replacers. The present research aimed to evaluate rheological properties, water holding capacity (WHC), syneresis and titratable acidity, applying an experimental design for ternary mixtures with MC, WPC and inulin in producing skimmed yogurt. Results indicated that there were significant differences (p<0.10) in titratable acidity, only for the principal effect (time) what was intensified during storage, independent of the formulation. Formulations did not present differences with regard to syneresis during the storage. Only hysteresis and consistency coefficient were significant (p<0.10) for the principal effect in the formulations. The others parameters were significant (p<0.10) for the interaction (time x treatment), which were, for each time, separately analysed. The formulations with higher concentration of WPC showed, higher values of WHC and the formulations with blends of WPC and MC presented values of firmness higher than the others. On the profile rheological of low-fat yoghurt the samples were submitted to dynamic stationary measurements with the shear rate varying from 0 to 500 s-1. The model of Herschel-Bulkley was that of the vest fitting with experimental data presenting r2 higher than 0.99. Consistency coefficient (K) increased with the development of WPC, although it was not different over time. The flow behavior index (n) was not significantly different the along time neither between the different formulations. The hysteresis were significant (p<0.05) only for the samples with bigger area, with refers to the treatment with de highest MC concentration.

ASSUNTO(S)

fluidity soro de queijo secagem atomização propriedades físicas fluidez tecnologia de alimentos cheese whey drying atomization physical properties

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