Efeito de diferentes sais de ferro sobre as características sensoriais do "iogurte" de soja / Effect of iron salts addition on the sensory characteristics of soy yogurt

RESUMO

The soy-yogurt was used as food vehicle due to its therapeutic and nutritional properties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/l, with suitable sensory and technological properties. Four iron sources were tested: FeSO4.7H2O, NaFeEDTA, Ferrochel and microencapsulated FeSO4.7H2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO4.7H2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel and microencapsulated FeSO4.7H2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.