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

Authors

  • GABRIELA PAULINO PANHONI MANZANO Universidade Estadual Paulista
  • ERICA REGINA DAIUTO Faculdade de Ciências Agronômicas
  • NÁTALIA SOARES JANZANTTI Faculdade de Ciências Farmacêuticas
  • ELISEU ANTONIO ROSSI Faculdade de Ciências Farmacêuticas

DOI:

https://doi.org/10.5380/cep.v26i2.13285

Keywords:

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

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".

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How to Cite

PANHONI MANZANO, G. P., DAIUTO, E. R., JANZANTTI, N. S., & ROSSI, E. A. (2008). SENSORIAL AND PHYSICAL-CHEMICAL ASPECTS OF SOY “YOGURTS” WITH YAM (Dioscorea Alata) STARCH, MODIFIED STARCH AND GELATIN AS STABILIZERS/THICKENERS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(2). https://doi.org/10.5380/cep.v26i2.13285

Issue

Vol. 26 No. 2 (2008)

Section

Artigos

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