Adição de duas variedades de inhame na fabricação de leite fermentado caprino funcional: aspectos reológicos

Abstract

Goat's milk can bring health benefits, as well as the elaboration of its dairy products. Among them, the fermented milk is a product of easy acceptance. One of the great technological difficulties faced for the manufacture of fermented goat products is the inadequate consistency of them, because there is fragility in the clot formed. One technological solution is to increase the content of non-fatty solids of the milk. The use of the yam for this purpose is due to the fact that it presents technological potential as a source of starch, in addition to its large supply in the Northeast region; and its association with fermented goat milk may result in a new product. Thus, this work aimed to test the addition of two varieties of yam as an alternative process to favor the consistency of functional fermented goat's milk and to analyze the rheological aspects of the product. Two sizes of parallelepiped cuts of yam were tested to be thermally processed (98 °C / 20 min). Two test formulations containing the different varieties of yams A and B (F1 and F2) in the proportion of 1% w / v final starch were fabricated, and the formulations F3 and F4, without and with addition of commercial thickener, respectively. The heat transfer during the processing and the instrumental texture by compression in the two varieties of yam were evaluated. Fermented milk formulations were analyzed rheologically. According to the results obtained, the two varieties of yams presented similar characteristics of heat transfer. The results provided by the analysis of texture by compression allow to conclude that the variety of yam B presented lower resistance to compression, lower elasticity, being more suitable for the addition in formulations of goat fermented milk. The rheological analysis showed that there was an increase in the thixotropic effect and apparent viscosity in the two test formulations (F1 and F2), which proves that the addition of yam to the fermented milk increases the final consistency of the product favorably.