The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt.

Brazilian Journal of Food Research

Adriele Rodrigues Santos¹  Maria Josiane Sereia¹  Thaise Pascoato Oliveira¹  Alexandre Santa Barbara Azevedo¹  Renata Rodrigues de Oliveira¹ 

关键词: Frozen yogurt;    Honey;    Sensory evaluation;    Chemical composition.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The appeal of consumers for different products is a reflex of much information about alimentary market. The present work had as objective to produce low fat probiotic frozen yogurt in different concentrations of honey to substitute part of sugar in order to find out the effect of this variable in the physicochemical and sensory characteristics of the final product. In order to prepare the frozen yogurt, skimmed milk, glucose, sugar, honey, skimmed powder milk, powder whey, modified starch, thicken additive, neutral mixture, emulsifier and blended culture ofLactobacillus acidophilus, Bifidobacterium ssp and Lactobacillus caseiwere used. From a central rotational delineation compound, eleven formulas were defined for the study, having as variables the addiction of sugar and honey in two treatments, base and sauce, using the response surface methods. The samples were examined for the concentrations of total solids, fat, proteins, pH, acidity, simpler carbohydrates, overrun and sensorial evaluation to be checked through the acceptance tests and purchase intention of the consumers. Among all the analysis, only reducing simpler carbohydrates and the sensory tests differed significantly (p ≤ 0.05), proving the influence of honey in the evaluated parameters. It is possible to produce icy edible food with reduced fat value without interfering in the identity and quality standards established by the Brazilian legislation. The honey performed negative effect in the acceptance of the product showing to be doable only when added in the sauce with a maximum proportion of 2.0 %. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.79

【 授权许可】

Unknown