文章基本信息

标题：SENSORIAL AND PHYSICAL-CHEMICAL ASPECTS OF SOY “YOGURTS” WITH YAM (Dioscorea Alata) STARCH, MODIFIED STARCH AND GELATIN AS STABILIZERS/THICKENERS
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作者：GABRIELA PAULINO PANHONI MANZANO ; ERICA REGINA DAIUTO ; NÁTALIA SOARES JANZANTTI 等
期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2008
卷号：26
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800®) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy "yoghurt" fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy "yoghurt" formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy "yoghurt".