Made available in DSpace on 2014-12-17T15:01:21Z (GMT). No. of bitstreams: 1 MariaFB_DISSERT.pdf: 1170846 bytes, checksum: 98c54baa49841a83467430bc92e8e41c (MD5) Previous issue date: 2010-02-25 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters / O leite de diversos animais pode ser mat?ria-prima para produ??o de diferentes tipos de produtos l?cteos existentes no mercado. Dentre eles est? o iogurte, o qual ? considerado como um dos produtos de maior aceita??o e consumo. O presente trabalho visa estudar o processo de elabora??o de iogurte a partir de misturas de leite de cabra e de b?fala com adi??o de sabor morango. Pretende-se com isso aliar caracter?sticas intr?nsecas distintas dos dois tipos de leites de forma a obter um produto de elevada aceita??o com caracter?sticas f?sico-qu?micas e organol?pticas desej?veis. A presente pesquisa foi desenvolvida a partir de cinco grupos experimentais com diferentes propor??es de leite caprino e bubalino: C - 100% leite de cabra, 7C3B - 70% leite de cabra e 30% leite de b?fala, 5C5B - 50% leite de cabra e 50% leite de b?fala, 3C7B - 30% leite de cabra e 70% leite de b?fala, B - 100% leite de b?fala. Inicialmente cada grupo foi avaliado quanto ao teor de s?lidos totais e foi determinado o pH das amostras retiradas a cada 30 minutos para acompanhamento da acidifica??o. Os iogurtes foram caracterizados quantos aos atributos f?sico-qu?micos (pH, acidez, prote?na, gordura, AR, ART, cinzas e s?lidos totais), reol?gicos (sinerese e viscosidade) e sensoriais (apar?ncia, odor, consist?ncia e sabor). As amostras com maior percentual de leite bubalino alcan?aram a taxa m?xima de acidifica??o (Vm) mais rapidamente, mas o tempo necess?rio para alcan?ar pH 4,6 foi similar entre os grupos. Diferen?as estat?sticas entre os grupos estudados foram percebidas no percentual de gordura e s?lidos totais, os quais apresentaram valores superiores para as formula??es com maior presen?a de leite de b?fala. Os ?ndices de comportamento alcan?ados pelo modelo de Ostwald de Waale apontam que os iogurtes s?o fluidos pseudopl?sticos. Al?m disso, o comportamento das curvas de fluxo e viscosidade aparente em fun??o da taxa de cisalhamento indicam que os iogurtes se classificam como fluidos n?o Newtoniano. Os iogurtes obtidos a partir de leite de cabra (grupo C) apresentaram valores estatisticamente superiores (p< 0,05) para sinerese, o que pode ser conseq??ncia do fr?gil co?gulo formado. Adicionalmente, esse grupo, ao ser comparado com os demais, apresentou escores mais baixos para os atributos consist?ncia e sabor, enquanto o iogurte produzido apenas com leite bubalino (grupo B) obteve os melhores ?ndices de aceita??o para todos os par?metros avaliados

As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka &amp; Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an expansion of this product, Aventure wanted to create an oat-based, energy dense stirred yogurt. The aim of this study was to investigate the feasibility of addition of different protein sources to create an energy dense stirred yogurt with good texture and a balance of macronutrients. Four different types of protein sources were, separately or in combination, added to the original recipe of “Skaka &amp; Smaka” (without added flavour), after which it was fermented and evaluated regarding sensory and physio-chemical properties. Three different fruit purée mixtures were added separately to the fermented oat-base in different proportions and evaluated by taste, color and flavour intensity. Salt concentration was adjusted and two final products were developed and evaluated through a sensory consumer test, at two different retirement homes in Hässleholm, Sweden. To measure the participants opinions a 9-point hedonic scale was used and attributes evaluated were first impression, color, taste, consistency, thickness, spoonability and total impression. All of the 11 individuals who participated were at the age of 75 and over, where of 2 were men and 9 were women. The proportions of added protein in the two final products were 10% casein and 90% whey. The two selected fruit purées, “skogen” and “havet”, were added in the concentration of 30%. The addition of salt was increased with 100%, resulting in a final concentration of 0.08 g per 100 grams. The sensory analysis revealed no statistical significance between any of the related attributes of the two yogurts. The attribute most important for general liking was taste, followed by texture and color.    Seven individuals (64%) said they could consume this kind of product a few times a week and all participants thought that there was a need for this kind of product. The two yogurts developed in this project, “skogen” and “havet”, and the concept behind them seem to have good potential for consumer liking, though further development of taste and texture is needed. / Som det ser ut idag så finns det en utmaning bland de äldre att få i sig den energi de behöver. Undernäring är ett faktum för allt för många och protein är en av de vanligaste bristerna bland makronäringsämnena inom denna åldersgrupp.    En annan grupp som också är i behov av extra energi och protein är de med en hög fysisk aktivitetsnivå. Aventure AB i Lund, Sverige, har tidigare utvecklat en mellanmåls dryck, baserad på havre, med ett högt energi- och proteininnehåll, kallad ”Skaka &amp; Smaka”. Denna dryck har i ett pilot försök och med lovande resultat distribuerats till flertalet utvalda sjukhus i Sverige. Som en vidareutveckling av denna produkt ville Aventure skapa en havrebaserad, energität, rörd yoghurt. Syftet med denna studie var att undersöka geomförbarheten i tillsättning av olika proteinkällor för att skapa en energität, rörd yoghurt med bra konsistens och en balans av makronäringsämnen. Fyra olika typer av proteinkällor tillsattes, separat eller i kombination, till originalreceptet för ”Skaka &amp; Smaka” (utan tillsatt smak), vartefter blandningen fermenterades och utvärderades utifrån sensoriska och fysio-kemikaliska egenskaper. Tre olika fruktpurée blandningar tillsattes separat till den fermenterade havrebasen i olika proportioner och utvärderades utifrån smak, färg och smakintensitet. Saltkoncentrationen justerades och två slutliga produkter utvecklades och utvärderades genom ett sensoriskt konsumenttest, vid två olika äldreboenden i Hässleholm, Sverige. För att mäta deltagarnas åsikter användes en 9-punkt hedonisk skala och de attribut som utvärderades var första intryck, färg, smak, konsistens, tjockhet, skedbarhet och totalt intryck. Alla de 11 individer som deltog var av ålder 75 och över, varav två var män och nio var kvinnor. Proportionerna av tillsatt protein i de två slutliga produkterna var 10% kasein och 90% vassle. De två valda fruktpuréerna, ”skogen” och ”havet”, tillsattes i en koncentration på 30%. Tillsatsen av salt ökades med 100%, vilket resulterade i en slutlig koncentration på 0.08g per 100 gram. Den sensoriska analysen visade inte på någon statistisk signifikant skillnad mellan de relaterade attributen för de två olika yoghurtarna. Attributen som var av störst vikt för generellt tycke var smak, följt av konsistens och färg. Sju individer (64%) sa att de kunde konsumera en produkt som denna ett par gånger i veckan och alla deltagande tyckte att det fanns ett behov av en produkt som denna. De två yoghurtarna som utvecklades i detta projekt, ”skogen” och ”havet”, och det bakomliggande konceptet tycks ha god potential bland konsumenter, men vidare utveckling av smak och konsistens är nödvändigt.