“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 |
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Campo Mourao
2011
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riut-1-1612015-03-07T06:02:10Z “Iogurte” de soja suplementado com oligofrutose e inulina Fuchs, Renata Hernandez Barros Borsato, Dionísio Bona, Evandro Hauly, Maria Célia de Oliveira Iogurte de soja soy yogurt Oligofrutose Oligofructose 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. A população de um modo geral está mais consciente da relação existente entre alimentação e saúde. Sendo assim, a indústria busca novas alternativas para o desenvolvimento de alimentos de boa aceitabilidade e com ingredientes capazes de promover a saúde. A soja e prebióticos como oligofrutose e inulina possuem grande potencial de aplicação na indústria, devido as suas importantes propriedades funcionais. O objetivo deste trabalho foi determinar, utilizando a metodologia da superfície de resposta, as melhores condições para o desenvolvimento de um “iogurte” de soja suplementado com oligofrutose e inulina. Utilizou-se o delineamento fatorial incompleto 33, tendo oligofrutose (%), inulina (%) e tempo de fermentação (h) como variáveis independentes e pH e acidez titulável como respostas. A análise de regressão mostrou que os modelos obtidos foram preditivos. A otimização conjunta bilateral apontou a formulação contendo 14,24% de oligofrutose, 4,43% de inulina e 6 horas como as melhores condições para o preparo de “iogurte” de soja. Essa formulação apresentou pH 4,6; acidez 0,37%; 16,2% de carboidratos; 2,01% de lipídeos; 3,54% de proteínas; 0,40% de cinzas e 77,85% de umidade. O teor de cálcio, ferro e sódio foram de 37; 0,99 e 15mg/100g, respectivamente. Pode-se afirmar que oligofrutose e inulina podem ser utilizadas na suplementação de “iogurte” de soja, constituindo um produto com ingredientes potencialmente funcionais. Palavras-chave: iogurte; soja; oligofrutose; inulina; metodologia da superfície de resposta. 5000-11-25 2011-05-19T19:46:14Z 2011-05-19T19:46:14Z 2005-01 article FUCHS, Renata Hernandez Barros et al. “Iogurte” de soja suplementado com oligofrutose e inulina. Ciênc. Tecnol. Aliment., Campinas, v. 25, n. 1, p. 175-181, jan./mar., 2005. 01012061 http://repositorio.utfpr.edu.br/jspui/handle/1/161 por http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000100029&lng=en&nrm=iso application/pdf Campo Mourao |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Iogurte de soja soy yogurt Oligofrutose Oligofructose |
| spellingShingle |
Iogurte de soja soy yogurt Oligofrutose Oligofructose Fuchs, Renata Hernandez Barros Borsato, Dionísio Bona, Evandro Hauly, Maria Célia de Oliveira “Iogurte” de soja suplementado com oligofrutose e inulina |
| description |
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. |
| format |
Artigo |
| author |
Fuchs, Renata Hernandez Barros Borsato, Dionísio Bona, Evandro Hauly, Maria Célia de Oliveira |
| author_sort |
Fuchs, Renata Hernandez Barros |
| title |
“Iogurte” de soja suplementado com oligofrutose e inulina |
| title_short |
“Iogurte” de soja suplementado com oligofrutose e inulina |
| title_full |
“Iogurte” de soja suplementado com oligofrutose e inulina |
| title_fullStr |
“Iogurte” de soja suplementado com oligofrutose e inulina |
| title_full_unstemmed |
“Iogurte” de soja suplementado com oligofrutose e inulina |
| title_sort |
“iogurte” de soja suplementado com oligofrutose e inulina |
| publisher |
Campo Mourao |
| publishDate |
2011 |
| citation |
FUCHS, Renata Hernandez Barros et al. “Iogurte” de soja suplementado com oligofrutose e inulina. Ciênc. Tecnol. Aliment., Campinas, v. 25, n. 1, p. 175-181, jan./mar., 2005. 01012061 |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/161 |
| _version_ |
1805308506358677504 |
| score |
10,814766 |