Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino

AUTOR(ES)
DATA DE PUBLICAÇÃO

2010

RESUMO

Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalos milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalos milk: C 100% goats milk; 7C3B - 70% goats milk and 30% buffalos milk, 5C5B - 50% goats milk and 50% buffalos milk, 3C7B 30% goats milk and 70% buffalos milk; B - 100% buffalos milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalos milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goats milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters

ASSUNTO(S)

misturas de leite iogurte composição físico-química reologia análise sensorial engenharia quimica milk mixtures yoghurt physical-chemical composition rheology sensory analyses

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