SENSORIAL AND PHYSICAL-CHEMICAL ASPECTS OF SOY “YOGURTS” WITH YAM (Dioscorea Alata) STARCH, MODIFIED STARCH AND GELATIN AS STABILIZERS/THICKENERS

GABRIELA PAULINO PANHONI MANZANO, ERICA REGINA DAIUTO, NÁTALIA SOARES JANZANTTI, ELISEU ANTONIO ROSSI

Abstract


This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800®) 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".


Keywords


IOGURTE DE SOJA; INHAME; AMIDO MODIFICADO; GELATINA; ANÁLISE SENSORIAL; ANÁLISES FISÍCO-QUÍMICAS.



DOI: http://dx.doi.org/10.5380/cep.v26i2.13285