Development of frozen yogurt from powdered yogurt of sheep milk

Abreu, Elisangela de; Preci, Daiane; Zeni, Jamile; Steffens, Clarice; Steffens, Juliana

doi:10.1590/0034-737X201865010002

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Ciência e Tecnologia de Alimentos • Rev. Ceres 65 (01) • Jan-Feb 2018 • https://doi.org/10.1590/0034-737X201865010002 copy

Development of frozen yogurt from powdered yogurt of sheep milk

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The quest for healthy and unique foods by consumers has raised and encouraged an ever-constant update on skills for professionals who work on the development and research of new products. Sheep milk is a food with high levels of total solids, such as protein and calcium. The current production of sheep dairy products is still low. In this sense, aiming at expanding the market and product range of this raw product, Frozen Yogurt formulations were developed using powdered yogurt of sheep milk, applying an experimental planning 2², with triplicate in the central point. The physicochemical characteristics were evaluated in function of the variables concentration of emulsifier/stabilizer at (0.50, 0.75, and 1.00%) and powder preparation for cream (2.75, 3.00, and 3.25%). Their physicochemical characteristics were also obtained. It was found that the concentration of powder preparation for cream presented a significant positive effect with 95% confidence on protein, lactose, and calcium and a significant negative effect on pH.

Key words:
sheep's milk; yoghurt powder; Frozen Yoghurt

Análises	Valores
Umidade (%)	3,29 ± 0,54
Lipídios (%)	38,52 ± 0,60
Proteína (%)	29,08 ± 0,48
Lactose (%)	38,99 ± 0,56
Cinzas (%)	5,01 ± 0,23
Acidez em ácido lático (g/100g)	1,20 ± 0,20
Atividade de Água	0,20 ± 0,10
pH	4,62 ± 0,10

Ensaios	Variáveis Independentes**		Respostas*
Ensaios	X₁	X₂	Acidez (g/100g)	Cálcio (mg/100g)	Lipídios (g/100g)	Proteína (g/100g)	Cinzas (g/100g)	Sólidos Totais (g/100g)	Lactose (g/100g)	pH
1	1(1,00%)	-1(2,75%)	0,92^b±0,1	165,50^e±0,52	9,04^a ±0,42	5,02^b±0,60	0,97^a±0,41	32,00^c±0,36	4,79^a±0,43	4,79^a±0,1
2	1(1,00%)	1(3,25%)	0,98^a,b±0,2	184,80^b±0,43	9,02^a±0,51	5,41^a,b±0,42	1,02^a±0,57	34,12^a±0,45	4,81^a±0,56	4,72^a±0,2
3	-1(0,5%)	-1(2,75%)	1,16^a±0,1	216,50^a±0,57	8,48^a,b ±0,58	6,22^a±0,51	1,15^a±0,35	33,77^b±0,32	4,51^a±0,61	4,54^a±0,2
4	-1(0,5%)	1(3,25%)	1,14^a±0,1	215,70^a±0,46	8,53^a,b±0,53	6,16^a±0,55	1,12^a±0,40	34,00^a,±0,40	4,62^a±0,34	4,57^a±0,2
5	0(0,75%)	0(3,00%)	1,08^a±0,1	179,30^c±0,51	7,30^c±0,62	5,81^a,b±0,40	0,97^a±0,50	32,69^c±0,40	4,67^a±0,45	4,65^a±0,1
6	0(0,75%)	0(3,00%)	1,09^a,b±0,2	180,20^c±0,55	7,30^c±0,65	5,85^a,b±0,53	0,99^a±0,58	32,41^c±0,35	4,66^a±0,50	4,69^a±0,1
7	0(0,75%)	0(3,00%)	1,08^a,b±0,2	179,30^c±0,57	7,40^b,c±0,64	5,89^a,b±0,42	0,98^a±0,51	32,56^c±0,38	4,71^a±0,57	4,65^a±0,2

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E-mail: ceres@ufv.br

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[1] * Autora para correspondência: julisteffens@uricer.edu.br