Advisor(s)
Abstract(s)
The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration
of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of
this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg)
on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition
of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During
fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both
more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and
higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the
highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL
jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity
40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while
improving some physical properties of the control yogurts.
Description
Keywords
Acidity Jumbo squid flour Quality Sensory Syneresis Viscosity
Pedagogical Context
Citation
Córdova-Ramos, Javier S.; Gonzales-Barron, Ursula; Cerrón-Mallqui, Luz M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT. ISSN 0023-6438. 93, p. 506-510