Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura

• Ano de defesa: 2015
• Autor(a) principal: Pereira, Débora Bortoluzzi
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Iogurte grego; Proteína; Gordura; Açúcar; Greek yogurt; Protein; Fat; Sugar; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/21731

Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its regular consumption is associated with several health benefits, both nutritious and microbiological. Lately, it has been observe d a growth in market demand for greek style yogurt. Originally, this type of yogurt has similar manufacturing methods to traditional yogurt, but is accompanied by a reduction of the water portion, resulting in a more consistent product with higher concentr ations of components. This effect can be obtained by different techniques, such straining yoghurt in cotton cloths, evaporation of water present in the milk, the addition of solid components, or centrifugation. Greek type yogurt arrived in Brazil in 2012 a nd has as main ingredients heavy cream and sugar, therefore, there are still not many works involving this product. The objective of the present research was to develop greek yogurt formulations, with different levels of sugar and fat, characterize these f ormulations through physicochemical and microbiological analyses and, verify the acceptance of products through sensory analysis. It was determined pH values, acidity, expressed in lactic acid, content of of moisture, total solids, ash, fat, protein and ca rbohydrates and texture of the formulations. Research of staphylococci coagulase positive, Salmonella , coliforms, yeasts and lactic acid bacteria were conducted. In the sensory analysis were performed acceptance affective test, with hedonic scale of seven points, and purchase intent test. The study revealed that different levels of sugar and fat led to significant differences in almost all physicochemical and texture parameters. The results of microbiological analisys indicated the product as fit for consum ption. Sensory analysis showed a good acceptance of the formulations, with the formulation that has de largest concentration of sugar and fat (F4) being the one that received the highest grades.