Desenvolvimento de iogurte com adição de psyllium (Plantago ovata L.)
Psyllium is a functional food with a high content of insoluble and soluble fibers with properties of natural hydrocolloids and probiotics that allow its use in food products with the purpose of a healthier diet. The objective of this work was to elaborate yogurt formulations with the addition of psy...
| Principais autores: | Cruz, Gracirleide Pereira da, Frizzo, Marivani Teresinha |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2023
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/32716 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Psyllium is a functional food with a high content of insoluble and soluble fibers with properties of natural hydrocolloids and probiotics that allow its use in food products with the purpose of a healthier diet. The objective of this work was to elaborate yogurt formulations with the addition of psyllium (Plantago ovata Forks), evaluating their physical-chemical, microbiological and sensory characteristics. The application of ground whole psyllium (PSY) and psyllium mucilage (MUC) was studied. Formulations F1 (1% PSY), F2 (2% PSY), F3 (1% MUC) and F4 (2% MUC) were produced and compared to a control formulation (C). The moisture content of the samples ranged from 71.39 to 75.11%, with F3 and F4 showing the highest values, possibly related to mucilage incorporation. Samples added with PSY (F1 and F2) exhibit lower moisture contents, possibly related to the aggregation of a higher solid contents to the formulation, corroborating the higher carbohydrate contents (19.38% and 19.78%, respectively) observed, suggesting the addition of dietary fiber to the product. Yoghurt fermentation occurred until reaching 1% acidity in lactic acid, where C and F3 reached in 5 h of fermentation, while F2 and F4 took 6 h and F1 took 7 h. In instrumental color, the PSY-added samples resulted in darker samples if compared to the control, evidenced by lower values of the parameters L*, a*, b*, C* and h°, while the MUC- added samples exhibited higher values or similar to control. Regarding water activity, F1 and F2 exhibit the lowest values, while C, F3 and F4 were similar to each other. These results demonstrated that the presence of fibers from PSY contributed to the increase in the binding of substrates with water, offering free water content. Samples C and F3 do not exhibit syneresis, while sample F2 exhibits the highest value (11.2%), followed by samples F1 (8.3%) and F4 (8.4%), similar to each other. These results suggest that the longer fermentation time reported for this sample may have resulted in greater proteolysis and, consequently, greater syneresis in the yogurt produced. All samples met the microbiological requirements achieved by current legislation. C, F1 and F4 samples were submitted to acceptance sensory evaluation with 108 untrained evaluators by 9-point hedonic scale and 5-point purchase intention. The sample C was considered the most accepted by consumers in relation to the attributes overall liking (8.5), appearance (8.3), consistency (8.2) and purchase intention (4.7). However, F4 was the second most accepted sample for the mentioned attributes and did not differ from sample C regarding aroma, flavor and acidity, showing averages above 7.5 for all attributes and purchase intention of 4.4, indicating good sensory acceptance.It can be concluded that the addition of psyllium mucilage, under the conditions tested, can be a viable alternative for incorporating dietary fibers into natural yogurt, with chemical, physical-chemical, microbiological and sensory properties. |
|---|