Rheological;Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

• 발행기관: 한국축산식품학회
• 저자명: Marion P. Costa Anisio Iuri L. S. Rosario Vitor L. M. Silva Carla P. Vieira Carlos A. Conte-Junior
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제1호, 210~224쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.01.31

영문 초록

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However;it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus;this study aimed to investigate the effects of fat replacers on the rheological;physical;and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY);skim yogurt (SY);skim yogurt with inulin (SIY);skim yogurt with maltodextrin (SMY);and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts;chemical composition;pH;water holding capacity;instrumental color and texture;rheological and sensory analyses. All samples showed reducing pH values;water holding capacity;and L* and b* value during storage. Regarding texture;the firmness and consistency decreased during storage. On the other hand;the viscosity index significantly increased during refrigerated storage time. Moreover;all treatments exhibited viscoelastic behaviour. In addition;SIY and SMY showed the highest apparent viscosity. Furthermore;SIY;SMY;and SWY formulations exhibited positive sensory scores for appearance;color;aroma;texture;and viscosity. However;the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY;SMY;and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus;inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

목차

Introduction

Material and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

inulin maltodextrin whey protein rheological analysis sensory acceptance