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Journal of Dairy Research Journal of Dairy Research

Article contents

Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

Published online by Cambridge University Press:  15 November 2016

Marion P Costa ,
Beatriz S Frasao ,
Bruna L Rodrigues ,
Adriana CO Silva  and
Carlos A Conte-Junior
Marion P Costa*
Affiliation:
Faculdade de Veterinária, Department of Food Technology, Universidade Federal Fluminense, Niterói, RJ, Brazil
Beatriz S Frasao
Affiliation:
Faculdade de Veterinária, Department of Food Technology, Universidade Federal Fluminense, Niterói, RJ, Brazil
Bruna L Rodrigues
Affiliation:
Faculdade de Veterinária, Department of Food Technology, Universidade Federal Fluminense, Niterói, RJ, Brazil
Adriana CO Silva
Affiliation:
Faculdade de Veterinária, Department of Food Technology, Universidade Federal Fluminense, Niterói, RJ, Brazil
Carlos A Conte-Junior
Affiliation:
Faculdade de Veterinária, Department of Food Technology, Universidade Federal Fluminense, Niterói, RJ, Brazil
*
*For correspondence; e-mail: marioncosta@id.uff.br
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Abstract

The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.

Keywords

Inulinmaltodextrinwhey proteinskim milk powderapparent viscosity
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 4 , November 2016 , pp. 493 - 496
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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References

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Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts
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