“Iogurte” de soja suplementado com oligofrutose e inulina
People are getting more conscious about the relationship between food and health. Consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients able to improve health. Soy, prebiotics such as oligofructose and inulin have a great application potential...
| Principais autores: | Fuchs, Renata Hernandez Barros, Borsato, Dionísio, Bona, Evandro, Hauly, Maria Célia de Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Campo Mourao
2011
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/161 |
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| Resumo: |
People are getting more conscious about the relationship
between food and health. Consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients
able to improve health. Soy, prebiotics such as oligofructose and inulin have a great application potential in food industry due to their
functional properties. The aim of this work was to determine, using the Surface Response Methodology, the best conditions to the
development of a soy yogurt supplemented with oligofructose and inulin. A 33 incomplete design was used, having oligofructose (%),
inulin (%) and fermentation time (h) as independent variables, and pH and titrable acidity as responses. Regression analysis showed
that models obtained were predictive. The optimization pointed out for the formulation containing 14.24% of oligofructose, 4.43% of
inulin and 6 hours, as the best conditions to make soy yogurt. This formulation presented pH value of 4.6 and acidity of 0.37%. The
chemical compostion was 16.2% of carbohydrates 2.01% of fat; 3.54% of protein; 0.40% of ash; and 77.85% of moisture. Calcium, iron
and sodium content were 37; 0.99 and 15mg/100g, respectively. Therefore, oligofructose and inulin may be used to supplement soy
yogurt, resulting in a product with functional ingredients. |
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