Development of a gelled milk soy for de feeding for the older adult

Abstract

The objective of the present investigation consisted of developing gelled milk from soymilk destined for the feeding of the elderly. For the selection of the levels of soy milk solids and the mixture of stabilizers, levels of 6, 7 and 8% and between 1.05 and 1.45% were tested respectively, it was decided to develop a product reduced in sugar, considering as response variable the global sensory evaluation and the attribute of texture, consistency. The analysis of the results was performed using the response surface methodology and numerical optimization of multiple responses. To establish the proportion of banana flavoring, the optimal formulation was subjected to a ranking test using the Friedman test. The gelled milk was characterized in its main physical, chemical and microbiological indicators and to establish the sensory characteristics, a descriptive test was carried out. The evaluation of the acceptability of the product was carried out by means a population sensory acceptance test. It was concluded the possibility of obtaining from soymilk, gelled milk without lactose and cholesterol with adequate compositional, sensory and microbiological characteristics. The result in the evaluation of the overall quality allowed an evaluation of very good, while 96% of the participants evaluated the product between the category I like it a lot and I like it extremely.