Avaliação do método oficial in 68/2006 para análise de amido em iogurte

Abstract

The monitoring of the food quality used by population is quite important for the guarantee of public policies for feeding healthy. The yogurt was one of the food products inspected by the Vigilância Sanitária of Minas Gerais state. According to the Padrão de Identidade e Qualidade dos Leites fermentados, the food starch content does not exceed 1 % inyogurt. This additive is typically used in low-fat yogurt as thickeners and texture in dairy processing. This limitation is necessary due to the great ability of the starches to hydrate that can reduce the nutrictional value by substituition of the nutrients by water. Through the Lugol's reagent, Its detected the presence of the starches in 75 % of the 48 samplesanalysed, being that only 35 % declared their use in labels. The most common thickeners described in labels were guar gum, xanthan gum and modified starch. 53 % of the samples showed low fat level in comparison with declared in label. In the validation procedure for the starchs quantitative analysis method in yogurt recommended byInstrução Normativa 68/2006 do MAPA, it was evidenced inaccuracies and a possible interference of added gums. The investigation of the methods fails allowed to reveal starch loss near 40 % in the first stage of filtration, being 15 % by incomplete depolymerization of the starch and around 6 % by Maillard reaction on the acidic hydrolysis stage. Consequently, it was verified that the usual method describe in theIN 68/2006 cannot be used to quantify starches in yogurt.