Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8...
| Principais autores: | Bortoluzzi, Marisete, Nunes, Carla Regina Zimpel, Silva, Marines Luiza, Kalschne, Daneysa Lahis, Mendonça, Saraspathy Naidoo Terroso Gama, Brandão, William A. P. L. N. T. de Mendonça |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3418 |
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peri-article-34182015-11-24T13:30:54Z Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. Bortoluzzi, Marisete Nunes, Carla Regina Zimpel Silva, Marines Luiza Kalschne, Daneysa Lahis Mendonça, Saraspathy Naidoo Terroso Gama Brandão, William A. P. L. N. T. de Mendonça lactic acid bacteria, hedonic scale, Coliforms The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 ºC were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p<0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%. DOI: 10.14685/rebrapa.v5i1.136 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-10-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3418 10.14685/rebrapa.v5i1.136 Brazilian Journal of Food Research; v. 5, n. 1 (2014); 9-18 Brazilian Journal of Food Research; v. 5, n. 1 (2014); 9-18 2448-3184 10.14685/rebrapa.v5i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3418/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3418/353 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Bortoluzzi, Marisete Nunes, Carla Regina Zimpel Silva, Marines Luiza Kalschne, Daneysa Lahis Mendonça, Saraspathy Naidoo Terroso Gama Brandão, William A. P. L. N. T. de Mendonça |
| spellingShingle |
Bortoluzzi, Marisete Nunes, Carla Regina Zimpel Silva, Marines Luiza Kalschne, Daneysa Lahis Mendonça, Saraspathy Naidoo Terroso Gama Brandão, William A. P. L. N. T. de Mendonça Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| author_sort |
Bortoluzzi, Marisete |
| title |
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| title_short |
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| title_full |
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| title_fullStr |
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| title_full_unstemmed |
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| title_sort |
microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp. |
| description |
The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 ± 2 ºC) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 ºC were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p<0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%. DOI: 10.14685/rebrapa.v5i1.136 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3418 |
| _version_ |
1805294256210837504 |
| score |
10,814766 |