BURITI, F. C. A.

EGITO, A. S. do

SANTOS, K. M. O. dos

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PARTIALLY HYDROLYZED GALACTOMANNAN FROM CAESALPINIA PULCHERRIMA SEEDS IMPROVES TEXTURE AND SENSORY ACCEPTABILITY OF FERMENTED GOAT MILK BEVERAGES  Flávia C. A. Buriti, Karina M. O. dos Santos, Antonio S. Egito. Embrapa Goats and Sheep, P. O. Box 145, 62010-970, Sobral, Ceará, Brazil.  A partially hydrolyzed galactomanannan from Caealpinia pulcherrima seeds (PHGM) was obtained through a treatment with a commercial cellulase for its application in liquid food products as a novel dietary fiber source. The effects of PHGM on the production of fermented beverages made with goat milk, goat cheese whey and fruit pulps were investigated. Four beverage-making trials were prepared in triplicate: T1 - with guava pulp; T2 - with soursop pulp; T3 - with guava pulp + PHGM; T4 - with soursop pulp + PHGM. The fruit pulps and PHGM were set in the products at 15g/100g and 1.5g/100g, respectively. Instrumental texture and sensory acceptability were evaluated weekly up to 21 days at 4oC. Instrumental firmness, consistency, cohesiveness and viscosity index were significantly increased for beverages containing PHGM (P < 0.05). Except for the viscosity index, no significant difference was observed for the effect of the sampling period and between T3 and T4 trials (P > 0.05). The acceptability scores for consistency were significantly higher (P < 0.05) for T3 and T4 (8.70 and 8.43, respectively) compared to T1 and T2 (7.06 and 6.23, respectively). The mean score for appearance (8.68) was significantly higher for T3 (P < 0.05). For beverages containing soursop, the scores of flavor, appearance and overall acceptability were significantly increased when PHGM was present (P < 0.05). The use of PHGM from C. pulcherrima as fiber ingredient showed to be suitable for the production of fermented milk beverages, improving their quality regarding texture and sensory features. 

Partially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds improves texture and sensory acceptability of fermented goat milk beverages.

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/939685/1/RACPartiallyhydrolyzed.pdf

Partially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds improves texture and sensory acceptability of fermented goat milk beverages.

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