Avaliação dos parâmetros reológicos e físico-químicos de iogurtes elaborados com dextrinas de milho, mandioca e batata
In the study, probiotic yoghurt formulations elaborated with different sources of dextrins. Dextrins were obtained by dextrinization process from native corn, cassava and potatos starches. Samples were analyzed in triplicates to determine syneresis, water retention capacity, solubles solids, acidity...
| Autor principal: | Ferreira, Ruben Rocha |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/23824 |
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| Resumo: |
In the study, probiotic yoghurt formulations elaborated with different sources of dextrins. Dextrins were obtained by dextrinization process from native corn, cassava and potatos starches. Samples were analyzed in triplicates to determine syneresis, water retention capacity, solubles solids, acidity and pH. The results were treated with a tukey test. According to the observed, the potato dextrin presented the highest CRA and the lowest values of syneresis. All formulations presented values of acidity and pH within the established by the current legislation. |
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