Comportamento reológico e perfil de textura de iogurte integral com polpa de achachairu (Garcinia humilis)

Abstract

<p>One of the parameters that most influence the sensorial acceptance of yogurt is the texture presented. By determining the rheological behavior, we enable the sizing of the equipment. The aim of the present study is to determine the rheological behavior and the texture of whole yoghurts with different concentrations of achachairu pulp submitted to different temperatures. In addition to that we aim to adjust the data to the rheological models studied and to evaluate the influence of pulp and temperature on the instrumental texture profile. The rheological study was performed and the rheological models were adjusted to the experimental data. The Herschel-Bulkley rheological model presented the best fit for all formulations and temperatures with determination coefficients (R2 ) greater than 0.99 and low chi-square values (X2 ). Yogurt firmness decreased due to the increase of pulp concentration, however when submitted to 9 °C temperature they presented more firmness. On the other hand, yogurt showed non-Newtonian fluid behavior, in the specific case of pseudoplastic and instrumental texture parameters, they tended to decrease with increasing temperature. </p>