ABSTRACT Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional yogurt (TY). The objective of this work was to analyze the physicochemical, sensory, and lipid profile of GY and TY with blueberry flavor, both manufactured by a local industry in the state of Rio Grande do Sul, Brazil. Protein and lipid content, as well as humidity, ash, and fatty acid profile were quantified and a sensory evaluation was completed using the affective method. The physicochemical results showed 1.5% and 2.3% more proteins and lipids, respectively, for GY compared to TY. The humidity in TY was 10% lower than in GY. Eighteen types of polyunsaturated, saturated, monounsaturated fatty acids were identified, with a high proportion of C14, C16, and C18. Sensory analysis showed a preference for GY over TY (64% versus 36%, p<0.05). However, body, appearance, and texture attributes did not present better acceptance scores for GY (p>0.05). Both the protein and lipid content, associated with creaminess, likely influence better acceptance of GY.

RESUMEN El yogur griego (YG) ha ganado popularidad durante los últimos años por su marcada textura, sabor y características nutricionales en comparación con el yogur tradicional (YT). El objetivo de este trabajo fue analizar el perfil fisicoquímico, sensorial y lipídico de YG y YT con sabor a arándano, ambos fabricados por una industria ubicada en el estado de Rio Grande do Sul, Brasil. Fueron cuantificados el contenido de proteínas, lípidos, humedad y cenizas, así como también el perfil de ácidos grasos y la evaluación sensorial por método afectivo. Los resultados fisicoquímicos mostraron que YG contiene 1,5% y 2,3% más de proteínas y lípidos, respectivamente, en comparación con YT (p<0,05). La humedad en YT fue 1,1 veces menor que en YG. Fueron identificados 18 tipos de ácidos grasos poliinsaturados, saturados, monoinsaturados, con mayor proporción de C14, C16 y C18. El análisis sensorial mostró una preferencia por YG de 64% sobre YT 36% (p<0,05). Sin embargo, no hubo diferencia significativa (p>0,05) en relación a la aceptación de los atributos color, olor, sabor y acidez. Los atributos cuerpo, apariencia y textura presentaron mejores scores de aceptación para el YG. Tanto el contenido de proteínas y lípidos, asociados a la cremosidad, probablemente hayan influenciado una mejor aceptación del YG.

ABSTRACT The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p<0.05) in most SFA and a significant increase (p<0.05) on MFA and PFA was observed in the yogurt of sheep supplemented with 4 and 6% of palm oil. Consequently, it is possible to conclude that palm oil supplementation exerts positive effects on yogurt, since it led to the reduction of undesirable fatty acids and increased fatty acids beneficial to human health.