Natália Soares Janzantti

Aspectos sensoriais e físico-químicos de “iogurtes” de soja com espessantes/estabilizantes a base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

SENSORIAL AND PHYSICAL-CHEMICAL ASPECTS OF SOY “YOGURTS” WITH YAM (Dioscorea Alata) STARCH, MODIFIED STARCH AND GELATIN AS STABILIZERS/THICKENERS This study had as objective to evaluate the effect of yam starch, modified starch from Cargill-Brasil (Amidomax 4800®) and gelatin from Gelita-Brasil (GEL-LAC) as stabilizers/thickeners in different ratios and combinations in the soy “yoghurt” fermented with Enterococcus faecium and Lactobacillus helveticus ssp jugurti. Ten soy “yoghurt” formulations containing these different stabilizers/thickeners, always totalizing 0.5% in relation to the final formulation, were analyzed in sensorial and physical-chemical terms. Based on the observed results, it was concluded in relation to the sensorial point of view that the more appropriate product was processed only with gelatin at 0.5% concentration. This product also presented the best physical-chemical results related to consistency, syneresis and water holding capacity. However, the isolated use of gelatin increased fermentation time of the soy “yoghurt”. KEY-WORDS: SOY “YOGHURT”; YAM; MODIFIED STARCH; GELATIN; SENSORIAL ANALYSIS; PHYSICALCHEMICAL ANALYSIS.