Costa Marion P, Rosario Anisio Iuri L S, Silva Vitor L M, Vieira Carla P, Conte-Junior Carlos A
Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-110, Brazil.
CESMAC University Center, Maceio 57081-350, Brazil.
Food Sci Anim Resour. 2022 Mar;42(2):210-224. doi: 10.5851/kosfa.2021.e64. Epub 2022 Mar 1.
The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.
使用脱脂牛奶是提高山羊奶酸奶可接受性的一种策略。然而，它会对酸奶的流变学产生负面影响，因为脂肪在乳制品的结构完整性中起着至关重要的作用。因此，本研究旨在调查在冷藏储存（28天）期间，脂肪替代品对低脂库巴索山羊奶酸奶的流变学、物理和感官参数的影响。进行了五种山羊奶酸奶配方：全脂酸奶（WY）、脱脂酸奶（SY）、含菊粉的脱脂酸奶（SIY）、含麦芽糊精的脱脂酸奶（SMY）和含乳清蛋白的脱脂酸奶（SWY）。对处理后的样品进行细菌计数、化学成分、pH值、持水能力、仪器颜色和质地、流变学和感官分析。所有样品在储存期间pH值、持水能力以及L和b值均降低。关于质地，在储存期间硬度和稠度降低。另一方面，在冷藏储存期间粘度指数显著增加。此外，所有处理均表现出粘弹性行为。此外，SIY和SMY表现出最高的表观粘度。此外，SIY、SMY和SWY配方在外观、颜色、香气、质地和粘度方面表现出积极的感官评分。然而，WY与脂肪替代处理（SIY、SMY和SWY）之间的总体可接受性和购买意愿在统计学上没有差异。这些结果表明，脂肪替代品改善了脱脂配方的质量。因此，菊粉和麦芽糊精有潜力作为功能性脂肪替代品来生产低脂山羊奶酸奶。
