Influência da adição de geleia de abóbora e amido de milho nas características físicoquímicas e texturais de iogurte grego

• Main Authors: Sâmela Leal Barros, Newton Carlos Santos, Shênia Santos Monteiro, Mylena Olga Pessoa Melo, Virgínia Mirtes de Alcântara Silva, Josivanda Palmeira Gomes
• Format: Article
• Language: Portuguese
• Published: Editora IFPB 2020-03-01
• Series: Revista Principia
• Subjects: dairy products. flavoring. texture profile
• Online Access: https://periodicos.ifpb.edu.br/index.php/principia/article/view/3472

The yogurt is thought to be a tasty product with high nutritional value. Its consumption per capita in Brazil has increased about 100% in the last 20 years. Most dairy products available in the market have added temperate climate fruits, but the agroindustry is always looking for innovation and improvement of technologies to meet the needs and requirements of consumers. Thus, aiming at the importance of developing new products with high added value, this study aimed to evaluate the influence of the addition of pumpkin jelly and cornstarch on the physicochemical and textural characteristics of Greek yogurt. The yogurts were prepared using the factorial design method 22 with 3 repetitions at the center point, resulting in a matrix with 7 experiments, with a varied concentration of starch and jelly. Subsequently, the analysis of physicochemical parameters and determination of texture pattern were examined. When analyzing the 7 formulations, it was observed that all parameters evaluated showed an increase directly proportional to the addition of pumpkin jelly and cornstarch to the product. Thus, the increase in the percentage of jelly presented the greatest interference on the response variables.