Avaliação físico-química do iogurte de leite de cabra com adição das geleias de abacaxi (Ananas comosus) e noni (Morinda cintrifola L. ) / Physical-chemical evaluation of yoghurt of goat milk with addition of pineapple (Ananas comusus) and noni (Morinda cintrifola L. ) jellies

Objetivou-se elaborar iogurte de leite de cabra com adição das geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia L.) e avaliar a composição físico-química do produto. Foram preparados cinco tratamentos do iogurte de leite de cabra, adicionados com diferentes concentrações das geleias de abacaxi e noni (0, 0,5, 1,25, 2,5 e 5%) e analisados em triplicata as composições físico-química quanto: acidez titulavel, gordura, pH, cinzas, umidade e lactose. Os resultados foram submetidos a análise estatística de variância (ANOVA) seguido do teste de Tukey a nível de 5% para comparação das médias. Apenas a amostra com 5% das geleias de abacaxi e noni apresentou diferença estatística (p<0,05) na variável gordura, porém assim como os demais parâmetros estavam dentro das normas da legislação estabelecida.

Avaliação físico-química do iogurte de leite de cabra com e sem geleias de abacaxi (Ananas comosus) e banana (Musa spp) / Physico-chemical evaluation of goat's milk yogurt with and without pineapple (Ananas comosus) and banana (Musa spp) jellies

Objetivou-se avaliar a qualidade físico-química dos iogurtes elaborados de leite de cabra com e sem geleias de frutas de abacaxi e banana. Elaborou-se, IN–iogurte de leite de cabra sem adição de geleia de fruta (0%); IA–iogurte com adição de geleia de abacaxi (15 e 20%); IB–iogurte com adição de geleia de banana (15 e 20%), onde avaliou-se os teores de lactose, gordura, cinzas, pH, acidez e umidade, obtendo os resultados 4,3 a 6,3%; 3,8 a 5,5%; 0,5 a 0,6%; 4,29 a 4,38; 0,77 a 0,95g de ácido lático/100g; 78,7 a 88,0%, respectivamente, cuja diferença foi significativa (p<0,05), exceto para o teor de cinzas. Os parâmetros avaliados dos iogurtes, apresentaram-se de acordo com os valores da legislação, contribuindo para a valorização de derivados lácteos caprinos e inovação tecnológica através de um novo produto para o mercado consumidor.

Acceptance of sugar reduction in yoghurt among Moroccan population

Introduction: Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar by the Moroccan population.Methods: a total of 201 participants (age > 15 y.) were recruited to determine the level of sugar reduction in yogurt. Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, corresponding to the reduction of sugar of 0%, -10%, -20%, -30%, -40% and -50%, respectively, compared available yogurt in local market. Overall, the acceptability scores of the different yoghurts were based on liking, "Just About Right" (JAR) and purchase intent scales was used to score the different yoghurts.Results: yogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as "just about right" by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively.Conclusion: the finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco

comparative study on the quality of plain and probiotic yoghurt

A total of 40 random samples of plain and probiotic yoghurt [20 of each] were collected from different markets in Kaliobia governorate to evaluate their quality. The sensory characteristic score of probiotic yoghurt [91.69 +/- 7.86] was significantly better than plain one [77.91 +/- 8.16]. The chemical examination indicated that the average values of pH and titratable acidity were 3.63 +/- 0.07 and 0.91 +/- 0.07 for plain yoghurt and 4.29 +/- 0.05 and 0.72 +/- 0.06 for probiotic yoghurt. On the other hand, the bacterial counts in the examined plain and probiotic yoghurt samples were 1.35 x 10[4] +/- 0.22 x 10[4] and 2.12 x 10[3] +/- 0.39 x 10[3]/g for aerobic spore formers count, 4.78 x 10[2] +/- 0.61 x 10[2] and 1.31 x 10[2] +/- 0.17 x 10[2] /g for B.cereus count, 2.01 x 10[3] +/- 0.34 x 10[3] and 4.73 x 10[2] +/- 0.52 x 10[2] /g for staphylococci count and 7.24 x 10[2] +/- 1.83 x 10[2] and 2.58 x 10[2] +/- 0.41 x 10[2] /g for coliform, respectively. Furthermore, B.cereus, B.circulans, B.coagulans, B.licheniformis, B.macerans, B.stearothermophilus and B.subtilis, S.aureus and S.epidermidis as well as micrococci were isolated from both plain and probiotic yoghurt with varying percentages. However, Enteropathogenic Escherichia coli [EEC] were isolated from 5% of plain yoghurt samples and serologically identified as O26: K60 [B6] and O128: K67 [B12]. In contrast, all examined samples of probiotic yoghurt were free from E.E. coli. According to sensory, chemical and bacteriological results, probiotic yoghurt appeared to be better and more safe for human consumption as compared with plain one