Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro

• Ano de defesa: 2008
• Autor(a) principal: Ribeiro, Milene Moreira
• Orientador(a): Minim, Valéria Paula Rodrigues
• Banca de defesa: Silva, Neuza Maria da , Laboissière, Lucia Helena Esteves dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Iogurte; Proteínas do soro; Análise sensorial
• Palavras-chave em Inglês: Yoghurt; Whey protein; Sensory analysis
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2839

This research addresses the use of the whey protein concentrate (WPC) in yogurt diet. There was a market search of Minas Gerais, in the cities of Viçosa and Belo Horizonte, in order to obtain information about the potential of the market of the diet yoghurt product developed and the characteristics desired by consumers. The survey showed that the strawberry yogurt flavor is preferred by interviewed consumers. The quality, brand and price showed great importance in winning market and the three main attributes observed at the time of purchase of yogurt in the cities studied. The fact of do not like the product was named as one of the main reasons for not consume yogurt category of light / diet, demonstrating the need to develop research for improving the sensory characteristics of the product. Based on the outcome of the search market were developed and processed four formulations of yogurt diet strawberry flavor. The words differed among themselves by the concentration of WPC, being used 0% (control), 0.5%, 1.0% and 1.5% of PSC (F1, F2, F3, F4 respectively). The acceptance of the formulations was evaluated by 94 consumers and the results analysed by the technical map of Internal preference. The formulation F4 was the most accepted, showing that the use of the PSC encouraged the acceptance of the product. The formulations developed were characterized by means of sensorial methodologies Quantitative Descriptive Analysis (QDA) and Descriptive Analysis by Ordering (DAO). The description of the samples was composed of the attributes: pink, viscosity, characteristic aroma of yoghurt, strawberry, tastes sweet, acidic taste, flavor characteristic of strawberry yogurt, and consistency. There was a significant difference (p <0.05) among the samples for the attributes sweet taste and consistency for the DAO. For the QDA the samples differ among themselves only by the attribute consistency. In both approaches was detected increase in the consistency of the product with the addition of the WPC. It was evaluated the impact of information "Yogurt enriched with proteins bioativas" in sensory acceptance of yoghurt, assessing the difference in scores of acceptance within each session and between sessions of blind test and the test with the information through the analysis of variance (p <0.10) and frequency of responses in the tracks of acceptance of the scale hedônica (1 st Range: scores of 1 to 4, 2-Range: scores equal to 5, 3- Range: scores of 6 to 9). The results showed that the information influenced the sensory acceptance of yogurt, increasing the acceptance of two formulations of yoghurt studied.