Technological viability of the use of soybean hydro soluble extract in yogurt manufacturing. / Viabilidade tecnolÃgica do uso do extrato hidrossolÃvel de soja na fabricaÃÃo de iogurte

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

This work was carried out with the objective of evaluating, under the sensorial, physical, physicochemical and microbiological aspects, the use of soybean hydro soluble extract (SHSE) protein in yogurt manufacturing. Yogurts with 0%, 10%, 20% and 30% of soybean hydro soluble extract protein/milk protein were evaluated by the Preference Ranking Test. From the results of this test, eight concentrations were defined, which were evaluated by the Difference Test of the Control, identifying the concentrations (s) which provided less difference from the control yogurt concerning flavor properties. The highest protein concentration of the soybean hydro soluble extract protein/milk protein with lowest degree of difference of flavor relative to the control yogurt was set and the sugar concentrations were determined. Them flavor difference degree of soybean flavor among these yogurts and the control yogurt was evaluated, by the Control Difference Test. Afterwards, the Acceptance Test was applied. The result of the Preference Test showed that the yogurt with 10% of protein of SHSE/milk protein was as preferred as the control yogurt and the yogurt with 20% was as preferred as the one with 10% of protein of SHSE/milk protein, but different from the control. The least preference was observed for the yogurt with 30% of SHSE protein/milk protein. The yogurts with the concentrations of 8%, 10%, 12%, 14%, 16%, 18%, 20% and 22% SHSE/milk protein were evaluated by the Control Difference Test. It was identified that the concentrations of 8%, 10% and 12% of SHSE protein/milk protein enabled less difference of the control yogurt (without SHSE protein) in relation to flavor. Giving continuity to the work, 12% of SHSE protein/milk protein was set, ranging the sugar concentrations (10%, 11% and 12%), which were evaluated by the Control Difference Test. There was difference between the control yogurt and those with different sugar concentrations. The same yogurts were evaluated by the Acceptance Test. The increase of the sugar concentration does not improve the acceptability of the yogurts with SHSE protein/milk protein relative to the control (without SHSE). Soybean hydro soluble extract decreased the acceptance of the yogurt. Under the physical, chemical, physicochemical and microbiological aspects, the strawberry yogurts with 8%, 10% and 12% of SHSE proteins/milk protein plus the control yogurt (without SHSE), stored for 30 days at 4˚C were evaluated. These treatments were defined by the result of the Control Difference Test which showed that those yogurts presented less difference of soybean flavor relative to the control yogurt. The highest values of proteins, ashes, fat and viscosity were obtained in the treatment with 12% of SHSE protein/milk protein. Higher moisture was found in the treatment with 8% of SHSE protein/milk protein. The aminoacid lysine was limiting in the yogurts with SHSE protein. The values of pH, lactose and viscosity underwent isolated influence from storage time. Viscosity was improved relative to the control yogurt. Water activity was not influenced by the treatments and by storage time. In relation to color, greater values of coordinate b* were found in the treatments with10% and 12% of SHSE protein/milk protein. Among all the treatments and in all the storage periods, higher counts of cocci relative to bacilli were recorded. The use of SHSE in yogurt manufacturing did not inhibit he growth and development microorganisms of the lactic acid culture. 30 days could be established as the ideal period of shelf life of the studied yogurts, taking into account the parameters evaluated in this work.

ASSUNTO(S)

1.teste de diferenÃa do controle. 2. aceitabilidade. 3. sabor. 4. lactose. ciencia e tecnologia de alimentos 1. test difference of control. 2. acceptability. 3. flavor. 4. lactose.

ACESSO AO ARTIGO

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