SILVA, Danielle Cristina Guimarães da; ABREU, Luiz Ronaldo de
ASSUMPCAO, Giovana Maria Pereira. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Cienc. Rural [online].
vol.42, n.3, pp. 545-550.
Research demonstrates that water-soluble soy extract increases goat milk yogurt viscosity
Researchers from Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil, and from Instituto Federal de Ciência, Educação e Tecnologia, campus Barbacena, Minas Gerais, Brazil, comproved that water-soluble soy extract (WSSE) contributes to increase viscosity and reduction of syneresis of strawberry flavored yogurts produced with goat milk. The study was published in Ciência Rural journal, v.42, n.2, of March 2012.
The research sought to assess the influence of water soluble extract of soy and probiotic Bifidobacterium lactis in the profile of viscosity and syneresis of yogurt of milk goat. Researchers added the two components in four samples of yogurt and kept them for 29 days at 4 Â° C.
According to results, there was an increase in the viscosity of the yogurt during the storage time, due to fermentation of the lactic acid bacteria used in milk products. The treatments of yogurts with WSSE obtained an increase in their viscosity and water retention capacity. Contrary, the inoculation of probiotic culture during the elaboration of the yogurts did not change in a substantial way the characteristics of the samples.
According to researcher Danielle Cristina Guimarães da Silva, the results of this research can influence in rheological properties of goat milk and, thus, help in the production of yogurts of goat milk, stimulating the consumption of this kind of milk. According to her, despite its numerous benefits, as highly digestible and important hypoallergenic properties when compared to cow's milk, goat's milk is still little consumed and has a great rate of Â rejection.
Cristina Guimarães da Silva