Caracterização físico-química de ricota de leite integral, desnatado e semidesnatado acrescida de iogurte

Abstract

Athletes and practitioners of physical activities are looking for practical and healthy foods, capable of meeting their energy and protein needs. Thus, the objective was to evaluate the physical-chemical characteristics of whole, skimmed and semi-skimmed milk ricotta plus yogurt. Yogurt and ricotta were processed separately and then homogenized in the proportions of 60, 70, 80 and 90.0% ricotta for the amount of yogurt. The physical-chemical parameters were evaluated for the different formulations. With the increase in the ricotta concentration, the water content of the final product decreased and that of dry matter increased. The ricotta of skimmed milk at a concentration of 90.0% obtained the best result for proteins, ranging from 11.49 to 16.25%, and for fat, with values ​​of 3.07 to 3.47%. The lowest ash content found was for 70.0% whole milk ricotta and the highest for 90.0% skimmed milk ricotta. As for the L * color parameters, semi-skimmed milk ricotta stood out as being the lightest, for parameter a * negative values ​​were shown, which indicates a tendency towards green color, and for b * positive values ​​were observed, indicating yellow color tendency.