Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance
| Autor: | D.M. Otero, Madian Johel Galo Salgado, Chiara Albano de Araujo Oliveira, M.S. Ramos, Marion Pereira da Costa, Cláudio Vaz Di Mambro Ribeiro, D.J. Assis, Ronaldo Lopes Oliveira |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Inulin food and beverages 04 agricultural and veterinary sciences Apparent viscosity Biology 040401 food science 01 natural sciences Sensory analysis humanities Cow milk chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology chemistry 010608 biotechnology Fiber Food science Donkey Passion fruit Food Science |
| Zdroj: | LWT. 145:111494 |
| ISSN: | 0023-6438 |
| Popis: | The aim of this study was to evaluate the impact of fibers (inulin, apple fruit, and passion fruit) on the viscosity and acceptance of donkey milk yogurt compared to cow milk yogurt. Five yogurts were developed: donkey milk control (DC), donkey milk inulin (DI), donkey milk apple fiber (DAFF), donkey milk passion fruit fiber (DPFF), and cow milk control (CC). Analyses of the physical-chemical and microbiological components were performed. Donkey milk yogurts had significantly higher LAB counts when compared to the CC treatment. The pH and color were influenced by the type of milk and fiber. The DPFF yogurt contained the best apparent viscosity (824.7 mPa s). Due to the results, the yogurts were submitted for sensory testing. The analysis evaluated the sensory attributes of the yogurts (DC, DPFF, CC, and cow milk passion fruit fiber). Passion fruit fiber provided the highest apparent viscosity. However, the addition of passion fruit fiber resulted in low acceptance. |
| Databáze: | OpenAIRE |
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