Sensory, physical-chemical and microbiological aspects of yoghurts and milk drinks thickened with cassava starch (Manihot esculenta Crantz)

Kéllen Regina Demazzi, Kalyna Kayara Jacob, Andréia Andrade Freitas


Yogurt is a fermented product by specific microorganisms. It has rich nutrient composition and due to the fermentation process, there is lactose consumption, and therefore, it is an excellent substitute for those who have an intolerance to milk in natura. This study aimed to evaluate the sensory, physicochemical and microbiological quality of yogurts and dairy beverages thickened with cassava starch. The extraction of starch was previously prepared, then the beaten yogurt, probiotic and the dairy beverage were elaborated using cassava starch as a thickener in the concentration of 0.03 g. The physicochemical characteristics were evaluated where the acidity and pH were analyzed by the method of analytical standards by Adolfo Lutz. The microbiological analyzes of aerobic mesophilic count was performed according to the methodology described by Silva. The acceptance testing was conducted according to Dutcosky the test results were evaluated by analysis of variance (ANOVA) using the Sisvar software, the statistical differences by Tukey test. The results of pH and acidity ranged from 3.92 to 4.85 and 69 to 93 Dornic respectively. Regarding the microbiological analysis, the required microorganisms to the characterization of yogurt and probiotics were reached. In the sensory analysis the sample which obtained better acceptance in relation to texture and flavor was the yogurt with starch.


Bebida láctea; Iogurtes; Amido de mandioca; Aspecto sensorial; Microbiológico.

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DOI: 10.3895/rebrapa.v7n1.3467


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