COCONUT-BASED YOGURT-TYPE PRODUCT AND EVALUATION OF THE EFFECT OF TWO STABILIZERS ON ITS PHYSICAL AND CHEMICAL PROPERTIES
DOI:
https://doi.org/10.31413/Palavras-chave:
plant-based foods, carboxymethylcellulose, hydrocolloids, xanthan gumResumo
Produto tipo iogurte à base de coco e avaliação do efeito de dois estabilizantes em suas propriedades físico-químicas
RESUMO: O iogurte vegetal é uma alternativa aos produtos sem lactose e de origem sustentável, mas apresenta limitações quanto à estabilidade e à viscosidade. O objetivo deste estudo é avaliar o efeito de dois hidrocoloides, a carboximetilcelulose (CMC) e a goma xantana (XG), com a adição de amido de batata, sobre as propriedades físico-químicas e reológicas do iogurte à base de coco. Foram formulados 12 tratamentos com diferentes concentrações de estabilizantes e de amido. Foram analisados o pH, a acidez, a capacidade de retenção de água, a viscosidade, a composição aproximada e a qualidade microbiológica. Foram realizados ANOVA do tipo III, teste de Tukey, PCA e TOPSIS para determinar o melhor tratamento. Os resultados mostraram diferenças significativas entre os tratamentos, com as formulações GX apresentando viscosidade e capacidade de retenção de água superiores às das formulações CMC. A análise de PCA confirmou que o tipo de estabilizador era o fator diferenciador, enquanto a classificação TOPSIS posicionou o tratamento GX_B1 como o melhor. Em conclusão, a goma xantana apresenta melhores resultados em termos de estabilidade do iogurte do que a CMC e consolida-se como o estabilizador mais adequado para o desenvolvimento de iogurtes de origem vegetal.
Palavras-chave: alimentos de origem vegetal; carboximetilcelulose; hidrocoloides; goma xantana.
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