2017
DOI: 10.17765/1518-1243.2017v19n1p35-45
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DEVELOPMENT OF A GOAT MILK YOGURT FLAVORED WITH THE MANGABA FRUIT (Hancornia speciosa Gomes)

Abstract: Goat's milk has characteristics that distinguish it from other species animal's milk. Its use combines the best features of digestibility and the possibility to be consumed by allergic people to cow's milk and its derivatives. This study aimed to evaluate the physical-chemical, microbiological and sensory yogurt made of goat's milk with added pulp and sweet mangaba (Hancornia speciosa Gomes ).This study also aimed to add the use of the fruits of Brazilian cerrado. Five concentrations of mangaba pulp and jam we… Show more

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“…In food applications, a mixed nectar of H. speciosa and E. dysenterica has been developed achieving good acceptance by consumers due to an attractive sensory profile and good nutritional value (Assumpção et al 2013). Yogurt made of goat's milk and H. speciosa pulp presented satisfactory sensory analyses, and the authors highlighted the product as a promising alternative for consumers who are allergic to cow's milk, as well as to those seeking a product with better digestibility (Santos et al 2017).…”
Section: Hancornia Speciosa Gomes (Apocynaceae)mentioning
confidence: 99%
“…In food applications, a mixed nectar of H. speciosa and E. dysenterica has been developed achieving good acceptance by consumers due to an attractive sensory profile and good nutritional value (Assumpção et al 2013). Yogurt made of goat's milk and H. speciosa pulp presented satisfactory sensory analyses, and the authors highlighted the product as a promising alternative for consumers who are allergic to cow's milk, as well as to those seeking a product with better digestibility (Santos et al 2017).…”
Section: Hancornia Speciosa Gomes (Apocynaceae)mentioning
confidence: 99%