title: Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
abstract: The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.
authors.affiliation: Faculdade de Veterinária, Department of Food Technology,Universidade Federal Fluminense,Niterói, RJ,Brazil.
authors.forename: Marion P
authors.initials: MP
authors.lastname: Costa
authors.affiliation: Faculdade de Veterinária, Department of Food Technology,Universidade Federal Fluminense,Niterói, RJ,Brazil.
authors.forename: Beatriz S
authors.initials: BS
authors.lastname: Frasao
authors.affiliation: Faculdade de Veterinária, Department of Food Technology,Universidade Federal Fluminense,Niterói, RJ,Brazil.
authors.forename: Bruna L
authors.initials: BL
authors.lastname: Rodrigues
authors.affiliation: Faculdade de Veterinária, Department of Food Technology,Universidade Federal Fluminense,Niterói, RJ,Brazil.
authors.forename: Adriana Co
authors.initials: AC
authors.lastname: Silva
authors.affiliation: Faculdade de Veterinária, Department of Food Technology,Universidade Federal Fluminense,Niterói, RJ,Brazil.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte-Junior
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005638:Fruit; D006041:Goats; D007444:Inulin; D019660:Malvaceae; D008892:Milk / Q000737:chemistry; D011134:Polysaccharides; D014783:Viscosity; D000067816:Whey Proteins; D015014:Yogurt / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D011134:Polysaccharides; D000067816:Whey Proteins; C008315:maltodextrin; D007444:Inulin
keywords: Inulin; apparent viscosity; maltodextrin; skim milk powder; whey protein