首页|Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance

Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance

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  • NSTL
  • Elsevier
The aim of this study was to evaluate the impact of fibers (inulin, apple fruit, and passion fruit) on the viscosity and acceptance of donkey milk yogurt compared to cow milk yogurt. Five yogurts were developed: donkey milk control (DC), donkey milk inulin (DI), donkey milk apple fiber (DAFF), donkey milk passion fruit fiber (DPFF), and cow milk control (CC). Analyses of the physical-chemical and microbiological components were performed. Donkey milk yogurts had significantly higher LAB counts when compared to the CC treatment. The pH and color were influenced by the type of milk and fiber. The DPFF yogurt contained the best apparent viscosity (824.7 mPa s). Due to the results, the yogurts were submitted for sensory testing. The analysis evaluated the sensory attributes of the yogurts (DC, DPFF, CC, and cow milk passion fruit fiber). Passion fruit fiber provided the highest apparent viscosity. However, the addition of passion fruit fiber resulted in low acceptance.

AcceptabilityFunctional foodRheological propertiesOverall appearancePurchase intention

Salgado, M. J. G.、Ramos, M. S.、Assis, D. J.、Otero, D. M.、Oliveira, R. L.、Ribeiro, C. V. D. M.、Costa, M. P.、Oliveira, C. A. A.

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Fed Univ Bahia Av Adhemar Barros, Fac Pharm, Food Sci Program, Av Adhemar de Barros 500, BR-40170110 Salvador, BA, Brazil

Univ Fed Bahia, Sch Vet Med & Anim Sci, Av Adhemar de Barros 500, BR-40170110 Salvador, BA, Brazil

Univ Salvador, Fac Architecture Engn & Informat Technol, Salvador Rua Caetano Moura 121, BR-40210905 Salvador, BA, Brazil

Univ Fed Bahia, Fac Nutr, Rua Araujo Pinho 32, BR-40110150 Salvador, BA, Brazil

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2021

10.1016/j.lwt.2021.111494

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
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