Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Autores
Curti, Carolina Antonela; Vidal, Paula Micaela; Curti, Ramiro Nestor; Ramón, Adriana Noemí
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.
Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Vidal, Paula Micaela. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina
Fil: Curti, Ramiro Nestor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina. Universidad Nacional de Salta. Facultad de Ciencias Naturales. Escuela de Agronomía. Laboratorio de Investigaciones Botánicas; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina
Materia
ACIDIFICATION DURING STORAGE
PROTEINS
PROXIMATE COMPOSITION
SENSORY ATTRIBUTES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66826
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flourCurti, Carolina AntonelaVidal, Paula MicaelaCurti, Ramiro NestorRamón, Adriana NoemíACIDIFICATION DURING STORAGEPROTEINSPROXIMATE COMPOSITIONSENSORY ATTRIBUTEShttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Vidal, Paula Micaela. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; ArgentinaFil: Curti, Ramiro Nestor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina. Universidad Nacional de Salta. Facultad de Ciencias Naturales. Escuela de Agronomía. Laboratorio de Investigaciones Botánicas; ArgentinaFil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; ArgentinaSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66826Curti, Carolina Antonela; Vidal, Paula Micaela; Curti, Ramiro Nestor; Ramón, Adriana Noemí; Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 4; 10-2017; 627-6310101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.27716info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/yv3bkkinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:42Zoai:ri.conicet.gov.ar:11336/66826instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:19:43.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
title Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
spellingShingle Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
Curti, Carolina Antonela
ACIDIFICATION DURING STORAGE
PROTEINS
PROXIMATE COMPOSITION
SENSORY ATTRIBUTES
title_short Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
title_full Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
title_fullStr Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
title_full_unstemmed Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
title_sort Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
dc.creator.none.fl_str_mv Curti, Carolina Antonela
Vidal, Paula Micaela
Curti, Ramiro Nestor
Ramón, Adriana Noemí
author Curti, Carolina Antonela
author_facet Curti, Carolina Antonela
Vidal, Paula Micaela
Curti, Ramiro Nestor
Ramón, Adriana Noemí
author_role author
author2 Vidal, Paula Micaela
Curti, Ramiro Nestor
Ramón, Adriana Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv ACIDIFICATION DURING STORAGE
PROTEINS
PROXIMATE COMPOSITION
SENSORY ATTRIBUTES
topic ACIDIFICATION DURING STORAGE
PROTEINS
PROXIMATE COMPOSITION
SENSORY ATTRIBUTES
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.
Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Vidal, Paula Micaela. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina
Fil: Curti, Ramiro Nestor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina. Universidad Nacional de Salta. Facultad de Ciencias Naturales. Escuela de Agronomía. Laboratorio de Investigaciones Botánicas; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud. Laboratorio de Alimentos; Argentina
description Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66826
Curti, Carolina Antonela; Vidal, Paula Micaela; Curti, Ramiro Nestor; Ramón, Adriana Noemí; Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 4; 10-2017; 627-631
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66826
identifier_str_mv Curti, Carolina Antonela; Vidal, Paula Micaela; Curti, Ramiro Nestor; Ramón, Adriana Noemí; Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 4; 10-2017; 627-631
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.27716
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/yv3bkk
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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