Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
| Autor: | Adriana Noemí Ramón, Paula Micaela Vidal, Carolina Antonela Curti, Ramiro Nestor Curti |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
CIENCIAS MÉDICAS Y DE LA SALUD
PROTEINS Ciencias de la Salud lcsh:TX341-641 Negative association Texture (geology) Ingredient purl.org/becyt/ford/3.3 [https] 0404 agricultural biotechnology lcsh:Technology (General) Food science Flavor Aroma Salud Ocupacional Syneresis Moisture biology PROXIMATE COMPOSITION Chemistry sensory attributes 04 agricultural and veterinary sciences biology.organism_classification Proximate composition 040401 food science proteins proximate composition lcsh:T1-995 acidification during storage purl.org/becyt/ford/3 [https] lcsh:Nutrition. Foods and food supply ACIDIFICATION DURING STORAGE Food Science Biotechnology SENSORY ATTRIBUTES |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Food Science and Technology v.37 n.4 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 26 OCT 2017 Food Science and Technology, Iss 0 (2017) Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017 |
| Popis: | Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability. Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Vidal, Paula Micaela. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina Fil: Curti, Ramiro Nestor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina. Universidad Nacional de Salta. Facultad de Ciencias Naturales. Escuela de Agronomía. Laboratorio de Investigaciones Botánicas; Argentina Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina |
| Databáze: | OpenAIRE |
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