Adição de leitelho em pó ao iogurte: efeitos no tamanho de partículas, microestrutura e textura
DOI:
https://doi.org/10.33448/rsd-v10i11.19404Palavras-chave:
leitelho; tamanho da partícula; fosfolipídios; fermentação., Leitelho, leitelho, Tamanho da partícula, Fosfolipídios, tamanho de partícula, fosfolipídios, Fermentação., fermentaçãoResumo
A adição de leitelho em pó como substituto parcial da gordura em formulações de iogurte com matéria seca constante foi investigada. Foram produzidas três formulações de iogurte contendo 0% (T1), 1,36% p·p-1 (T2) e 3,34% p·p-1 (T3) de leitelho em pó no produto final. O tamanho das partículas e a variação do pH foram monitorados durante a fermentação; microscopia eletrônica de varredura e análise do perfil de textura foram realizadas no produto final. A amostra controle apresentou maior tamanho de partícula no dia seguinte à produção e no final da fermentação, bem como uma microestrutura de rede mais compacta com menor tamanho médio de poro. Em comparação com os protótipos com leitelho adicionado, a amostra de controle apresentou maior firmeza. O leitelho em pó pode atuar como substituto da gordura do iogurte, mas favorece a formação de uma microestrutura de rede menos compactada, com poros dilatados, menor elasticidade após 21 dias e menor dureza nos dois tempos avaliados (21 e 42 dias).
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Copyright (c) 2021 Elisângela Ramieres Gomes; Mariana Braga de Oliveira; Isis Rodrigues Toledo Renhe; Rodrigo Stephani; Antônio Fernandes de Carvalho; Alisson Borges de Souza; Ítalo Tuler Perrone ; Alan Frederick Wolfschoon Pombo
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