Low-fat cupuassu goat milk yogurt optimization by just-about-right scale / Otimização de iogurte de leite de cabra de cupuaçu com baixo teor de gordura em uma escala quase certa
DOI:
https://doi.org/10.34117/bjdv6n11-101Keywords:
skimmed milk, fat replace, goat milk, cupuassu.Abstract
Goat milk products have been characterized by unusual consumers with lower acceptance due to their flavor and odor known as goaty. In this context, it was aimed to optimize the cupuassu goat milk yogurt formulation by fat-replaces addition using a Just-about-Right scale (JAR). Five treatments were performed: whole goat milk (W); skimmed goat milk (S); inulin (SI); maltodextrin (SM); and whey protein (SW). The cupuassu goat milk yogurts were evaluated by acceptability index, JAR and penalty analysis. The addition of inulin, maltodextrin and whey protein increase consumer acceptance and purchase intention. However, lower scores were observed for flavor. In Just-about-analyses, caprine flavor and odor were rates as a JAR. All the treatment was penalized as lower cupuassu flavor and odor. These results suggest that the addition of fat-replaces and cupuassu pulp improves the sensory characteristics of skimmed goat milk yogurt.
References
• Association of Official Analytical Chemists. (2001). Official methods of analysis of AOAC international (17th ed.).
• Balthazar, C. F., Gaze, L. V., Azevedo Da Silva, H. L., Pereira, C. S., Franco, R. M., Conte?Júnior, C. A., Freitas, M. Q., & De Oliveira Silva, A. C. (2015). Sensory evaluation of ovine milk yoghurt with inulin addition. International Journal of Dairy Technology, 68(2), 281-290.
• Bevilaqua, G. C., Menezes, M. U. F. O., da Cruz Ximenes, G. N., da Silva Nascimento, Í. R., da Silva Pereira, E. F., & dos Santos Cortez, N. M. (2020). Queijo fresco artesanal de leite caprino com Lactobacillus acidophilus: avaliação do crescimento de bactérias láticas/Fresh artisanal goat cheese with lactobacillus acidophilus: evaluation of lactic bacteria growth. Brazilian Journal of Development, 6(4), 21214-21231.
• Chollet, M., Gille, D., Schmid, A., Walther, B., & Piccinali, P. (2013). Acceptance of sugar reduction in flavored yogurt. Journal of Dairy Science, 96(9), 5501-5511.
• Costa, M. P., Balthazar, C. F., Franco, R. M., Marsico, E. T., Cruz, A. G., & Conte-Junior, C. A. (2014). Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure. Journal of Dairy Science, 97(5), 2610-2618.
• Costa, M. P., Balthazar, C. F., Rodrigues, B. L., Lazaro, C. A., Silva, A. C. O., Cruz, A. G., & Conte-Junior, C. A. (2015a). Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow’s and goat’s fermented milks and acceptance. Food Science & Nutrition, 3(3), 172-178.
• Costa, M. P., Frasao, B. S., Silva, A. C. O., Freitas, M. Q., Franco, R. M., & Conte-Junior, C. A. (2015b). Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. Journal of Dairy Science, 98(9), 5995-6003.
• Costa, M. P., Frasao, B. S., Rodrigues, B. L., Silva, A. C., & Conte-Junior, C. A. (2016). Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. Journal of Dairy Research, 83(4), 493.
• Costa, M. P., Monteiro, M. L. G., Frasao, B. S., Silva, V. L., Rodrigues, B. L., Chiappini, C. C., & Conte-Junior, C. A. (2017). Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. Journal of Dairy Science, 100(1), 157-168.
• De Santis, D., Giacinti, G., Chemello, G., & Frangipane, M. T. (2019). Improvement of the sensory characteristics of goat milk yogurt. Journal of food science, 84(8), 2289-2296.
• Dutra, M. B. L., & Bolini, H. M. A. (2014). Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness. CyTA-Journal of Food, 12(3), 277-281.
• Fernández Segovia, I., García Martínez, E. M., & Fuentes López, A. (2018). Aplicación de las escalas de punto ideal o Just-About-Right (JAR) en análisis sensorial de alimentos. Artículo Docente. Universitat Politécnica de Valencia.
• Kowaleski, J., Quast, L. B., Steffens, J., Lovato, F., dos Santos, L. R., da Silva, S. Z., de Souza, D. M. & Felicetti, M. A. (2020). Functional yogurt with strawberries and chia seeds. Food Bioscience, 37, 100726.
• Li, B., Hayes, J. E., & Ziegler, G. R. (2014). Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food quality and preference, 37, 71-78.
• Lima, N. P., Melo, N. M. V., Nascimento, L. C. S., & Filho, J. M. M. (2020). Physical-chemical and sensorial analysis of yogurts produced with buffala milk, goat and cow. Brazilian Journal of Development, 6(1), 5184-5192.
• Mazzaglia, A., Legarová, V., Giaquinta, R., Lanza, C. M., & Restuccia, C. (2020). The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. LWT – food Science and Technology, 124, 109138.
• Ramos, S., Salazar, M., Nascimento, L., Carazzolle, M., Pereira, G., Delforno, T., Nascimento, M., Aleluia, T., Celeghini, R., & Efraim, P. (2020). Influence of pulp on the microbial diversity during cupuassu fermentation. International journal of food microbiology, 318, 108465.
• Vianna, F. S., Canto, A. C., da Costa-Lima, B. R., Salim, A. P. A., Costa, M. P., Balthazar, C. F., Oliveira, B. R., Rachid, R. P., Franco, R. M., Conte-Junior, C. A., & Silva, A. C. (2017). Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis. Small Ruminant Research, 149, 154-162.
