Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9751
Title: Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
Other Titles: Adição de extrato hidrossolúvel de soja e cultura probiótica e características de viscosidade, capacidade de retenção de água e de sinerese de iogurte produzido com leite de cabra
Keywords: Yogurt
Water-soluble soy extract
Rheology
Iogurte
Extrato hidrossolúvel de soja
Reologia
Issue Date: 16-Sep-2011
Publisher: Universidade Federal de Santa Maria
Citation: SILVA, D. C. G.; ABREU, L. R.; ASSUMPÇÃO, G. M. P. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, Santa Maria, v. 42, n. 3, p. 545-550, Mar. 2012.
Abstract: Yogurts from goat milk were elaborated and water- soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.
URI: http://repositorio.ufla.br/jspui/handle/1/9751
Appears in Collections:DCA - Artigos publicados em periódicos



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