Abstract
Yogurt is a fermented product by specific microorganisms. It has rich nutrient composition and due to the fermentation process, there is lactose consumption, and therefore, it is an excellent substitute for those who have an intolerance to milk in natura. This study aimed to evaluate the sensory, physicochemical and microbiological quality of yogurts and dairy beverages thickened with cassava starch. The extraction of starch was previously prepared, then the beaten yogurt, probiotic and the dairy beverage were elaborated using cassava starch as a thickener in the concentration of 0.03 g. The physicochemical characteristics were evaluated where the acidity and pH were analyzed by the method of analytical standards by Adolfo Lutz. The microbiological analyzes of aerobic mesophilic count was performed according to the methodology described by Silva. The acceptance testing was conducted according to Dutcosky the test results were evaluated by analysis of variance (ANOVA) using the Sisvar software, the statistical differences by Tukey test. The results of pH and acidity ranged from 3.92 to 4.85 and 69 to 93 Dornic respectively. Regarding the microbiological analysis, the required microorganisms to the characterization of yogurt and probiotics were reached. In the sensory analysis the sample which obtained better acceptance in relation to texture and flavor was the yogurt with starch.
Highlights
MATERIAL E MÉTODOSTratou-se de um estudo da área de alimentos, de natureza quantitativa e de caráter experimental e descritivo
De acordo com a contagem de unidades formadoras de colônias (UFC), foram encontrados os seguintes resultados: as amostras II, III, V e VI apresentaram uma quantidade incontável de microrganismos, já nas amostras I e IV o número de microrganismos ficaram entre 2,3 x 107 UFC/g e 2,5 x 1011 UFC/g
Physical-chemical and microbiological aspects of yoghurts and milk drinks thickened with cassava starch (Manihot esculenta Crantz)
Summary
Tratou-se de um estudo da área de alimentos, de natureza quantitativa e de caráter experimental e descritivo. A mandioca (Manihot esculenta Crantz), variedade IAC15 utilizada nesse experimento, foi plantada no dia 14/08/2013, no campus experimental da Faculdade Integrado de Campo Mourão, PR. Os demais ingredientes para a elaboração dos iogurtes e bebida láctea foram adquiridos do comércio varejista local. A elaboração e as análises dos iogurtes foram realizadas nos laboratórios de Técnica Dietética e Gastronomia, Análise Sensorial, Microbiologia de Alimentos e Bromatologiada Faculdade Integrado de Campo Mourão, PR, no período de agosto a setembro
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