Open AccessPHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF FRUCTOOLIGOSACCHARIDES ENRICHED YOGURT
Author(s) -
Dalila Rayane de Lima Pádua,
Valéria Ribeiro Maitan,
Márcio Ramatiz Lima Santos
Publication year - 2018
Publication title -
revista científic@
Language(s) - English
Resource type - Journals
ISSN - 2358-260X
DOI - 10.29247/2358-260x.2018v5i3.p97-103
Subject(s) - titratable acid , food science , lactic acid , sensory analysis , prebiotic , brix , health claims on food labels , chemistry , health benefits , biology , bacteria , medicine , sugar , traditional medicine , genetics
The functional foods present many health benefits besides their nutritional values pertinent to their chemical composition. They can play an important role on reducing the risk of chronic-degenerative diseases, like cancer, diabetes and others. The prebiotics are non-digestive fibers by the human body, but they increase the intestinal bacterial flora. Among these prebiotics are the fructooligosaccharides. This research aims to evaluate the physical-chemical, microbiological and sensory properties of fructooligosaccharides enriched yogurt. Sensory analysis was performed with 50 non-trained panelists using a structured nine point Hedonic scale for acceptance and buying intention. Microbiological (thermo-tolerant coliforms and salmonella sp/25g) and physical-chemical analyses (pH, titratable acidity expressed as, lactic acid concentration, and soluble solids as °Brix) were carried out in triplicate. All results were submitted to ANOVA and Tukey Test at 5 % of significance to verify the interaction between the averages. The acceptance was 7.9 indicating that product is according to "Liked very much" parameter. The purchase intention response showed 34% of panelists declaring that they would buy the yogurt if they could. The microbiological analysis were negative for thermo-tolerant coliforms and samonella sp./25g. Physical-chemical results were according to other similar products with average of pH 4.45, titratable acidity 0.82 g lactic acid/100 mL, and 22º Brix. Physical-chemical, microbiological and sensory analysis are in accordance to the Brazilian legislation.