Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| author | Carolina Antonela CURTI |
| author_facet | Carolina Antonela CURTI |
| contents | Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour Carolina Antonela CURTI Paula Micaela VIDAL Ramiro Néstor CURTI Adriana Noemí RAMÓN Agrociencias proteins sensory attributes Proximate composition acidification during storage Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1 . A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544017 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953544017 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour Carolina Antonela CURTI Agrociencias proteins sensory attributes Proximate composition acidification during storage Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour Carolina Antonela CURTI Paula Micaela VIDAL Ramiro Néstor CURTI Adriana Noemí RAMÓN Agrociencias proteins sensory attributes Proximate composition acidification during storage Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1 . A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544017 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| title | Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour |
| topic | Agrociencias proteins sensory attributes Proximate composition acidification during storage |
| url | https://www.redalyc.org/articulo.oa?id=395953544017 |