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Publication
Estudo da produção de um iogurte de mistura
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| 1.78 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O iogurte de leite de cabra apresenta caraterísticas potenciadoras da sua singularidade que podem ser utilizadas na dieta humana. O presente trabalho teve como objetivo o desenvolvimento de um iogurte de leite de cabra com adições, de mirtilos e gelatina. Foram executados três ensaios no total, sendo que no primeiro ensaio foi realizada uma pesquisa de bactérias lácticas em diversos iogurtes comerciais, de forma a verificar qual serviria como cultura iniciadora, foram medidos os valores de pH e acidez no leite e no iogurte, com o objetivo de controlo do processo de fabrico e uma análise sensorial, para verificar se seriam necessárias mudanças nas formulações testadas. No segundo ensaio somente foram testadas diferentes quantidades dos ingredientes utilizados. O terceiro ensaio teve como objetivo replicar a formulação melhor classificada (iogurte com leite de cabra, leite em pó de vaca, iogurte de vaca comercial e mirtilos) na análise sensorial efetuada no segundo ensaio e, ainda, proceder a uma pesquisa de bactérias láticas ao mesmo, de forma a confirmar a sua presença.
Goat milk yogurt presents characteristics that enhance its uniqueness that can be used in human diet. This study had as objective the development of a yogurt of goat milk with additions, of bilberry and gelatin. Three trials were carried out in total. In the first trial a lactic acid bacteria research was carried out in several commercial yoghurts, pH and acidity values were measured in milk and yogurt, in order to control manufacturing process and a sensory analysis, to verify whether changes in the tested formulations would be required. In the second trial only different amounts of the ingredients used were tested. The third trial aimed to replicate the best classified formulation (yogurt with goat's milk, cow's milk powder, commercial yoghurt and billbery) in the sensory analysis carried out in the second trial and also to carry out a lactic acid bacteria research, in order to confirm its presence.
Goat milk yogurt presents characteristics that enhance its uniqueness that can be used in human diet. This study had as objective the development of a yogurt of goat milk with additions, of bilberry and gelatin. Three trials were carried out in total. In the first trial a lactic acid bacteria research was carried out in several commercial yoghurts, pH and acidity values were measured in milk and yogurt, in order to control manufacturing process and a sensory analysis, to verify whether changes in the tested formulations would be required. In the second trial only different amounts of the ingredients used were tested. The third trial aimed to replicate the best classified formulation (yogurt with goat's milk, cow's milk powder, commercial yoghurt and billbery) in the sensory analysis carried out in the second trial and also to carry out a lactic acid bacteria research, in order to confirm its presence.
Description
Dissertação de mestrado em Tecnologia Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém.
Keywords
Novos alimentos Dieta terapêutica Propriedade organoléptica Iogurte Leite de cabra Mirtilo Bactéria do ácido láctico Propriedade organoléptica Novel food yogurt goat's milk bilberries lactic acid bacteria
Pedagogical Context
Citation
Santos, Ana Maria Fernandes Pereira Sousa (2018). Estudo da produção de um iogurte de mistura. 94p. Dissertação apresentada para a obtenção do grau de Mestre na área de Tecnologia Alimentar na Escola Superior Agrária de Santarém.