Processo de industrialização de iogurte com adição da geléia de morango de forma contínua e descontínua e sua influência na viscosidade do iogurte final, comparando com marcas existentes na região de Ponta Grossa

Abstract

Yogurt is a product obtained from the fermentation of lactic leite.Surgiu since the beginning of the century it was used as a means of conservation, is currently regular consumption by people seeking food beneficial to saúde.A viscosity of yogurt is an important attribute which determines the acceptability of consumidor.Neste research was evaluated physico-chemical quality (total solids, moisture, protein, lipid, º Brix and pH) and viscosity of 5 brands of yogurt strawberry pulp, being one of the brands produced in the region for two continuous and discontinuous processes other brands are sold in major supermarkets in the region of Ponta Grossa-Pr. The objective was to verify if the physicochemical parameters influencing the production process and the viscosity of yogurt. Methodologies were used in the evaluations and official recommendations. The results showed that the viscosity down close relationship with the following parameters analyzed stratum total solids and protein result of the addition of powdered milk samples and among the higher viscosity xanthan gum samples showed better results as a thickener. Among the processes the batch process showed higher viscosity despite expressing lower values of the parameters analyzed.