Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UEPB |
Texto Completo: | http://tede.bc.uepb.edu.br/jspui/handle/tede/3301 |
Resumo: | Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential. |
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Buriti, Flávia Carolina Alonso21815735813http://lattes.cnpq.br/8720274041995523Florentino, Eliane Rolim41469674491http://lattes.cnpq.br/7204618689024854Souza, Thaisa Abrantes da Silva01043199411http://lattes.cnpq.br/0348560505798552Medeiros , Ana Claudia Dantas de92956467468http://lattes.cnpq.br/064067106414612008088788757http://lattes.cnpq.br/9297855296251844Sales, Luana Pinto de Arruda2019-04-24T15:06:25Z2018-03-02SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018.http://tede.bc.uepb.edu.br/jspui/handle/tede/3301Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential.Syzygium cumini (L.) é uma planta pertencente à família Mirtaceae e conhecida pelos nomes de ameixa preta indiana, ameixa de Java, azeitona, azeitona preta, jambolão, jamelão, janus, jamblon, jambolan, janman ou oliveira. Seus constituintes fenólicos, nas folhas, cascas e frutos, possuem atividades farmacológicas e fitoterápicas, mas este potencial é subaproveitado. Em virtude do aumento da procura por alimentos com propriedades funcionais, o objetivo deste trabalho foi elaborar iogurtes em versão integral e em versão semidesnatada com adição da polpa do Syzygium cumini. Foram realizados ensaios-piloto para definição das concentrações de polpa e leite a serem utilizadas, a partir dos quais se definiu utilizar 10% de polpa de S. cumini e 20% de leite reconstituído. Os produtos elaborados foram avaliados quanto aos parâmetros físico-químicos e microbiológicos, a concentração de fenólicos totais e a capacidade antioxidante após 1. 7, 14 e 21 dias do período de armazenamento do produto. Determinou-se a composição centesimal do produto pronto e da polpa. A aceitabilidade sensorial dos produtos elaborados foi avaliada após 7, 14 e 21 dias de armazenamento. As bactérias láticas adicionadas para a fermentação mantiveram -se viáveis durante os 21 dias, sendo a espécie Streptococcus thermophilus encontrada em até 10,95 log UFC g^-1 no iogurte integral e 11,18 log UFC g^-1 no iogurte semidesnatado. A população de Lactobacillus bulgaricus atingiu 6,05 log UFC g^-1 no iogurte integral e 5,40 log UFC g^-1 no iogurte semidesnatado. Os iogurtes elaborados apresentaram teor de proteínas de 4,29 g 100 g^-1 e 5,23 g 100 g^-1 para o iogurte semidesnatado e integral respectivamente. O teor de cinzas foi de 1,55 g 100 g^-1 para o iogurte semidesnatado e 0,97 g 100 g^-1 para o integral. A capacidade antioxidante do iogurte integral durante o armazenamento variou entre 0,83 a 0,96 g de iogurte mg^-1 de DPPH, enquanto o iogurte com semidesnatado variou entre 0,67 a 1,00 g de iogurte mg^-1 de DPPH. Os compostos fenólicos totais foram mais abundantes no iogurte integral. De acordo com a análise sensorial, o iogurte integral obteve as melhores avaliações nos parâmetros sabor, textura e odor. Nos atributos de cor e acidez não houve diferença significativa entre os dois tratamentos (p < 0,05). A aceitação global do iogurte integral e semidesnatado foi maior após duas semanas de armazenamento. Ambas as versões de iogurte produzidas apresentaram-se de acordo com as exigências da legislação que regulamenta a produção de fermentados lácteos em relação à viabilidade de bactérias láticas e ausência de contaminantes durante os dias de armazenamento avaliados. O iogurte integral obteve maior aceitação em relação ao sabor que o iogurte semidesnatado. Os resultados obtidos indicam que o fruto de S. cumini pode ser utilizado com sucesso na produção de iogurtes como uma alternativa ao aproveitamento do seu potencial antioxidante.Submitted by Jean Medeiros (jeanletras@uepb.edu.br) on 2019-04-15T12:32:09Z No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5)Approved for entry into archive by Secta BC (secta.csu.bc@uepb.edu.br) on 2019-04-24T15:06:25Z (GMT) No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5)Made available in DSpace on 2019-04-24T15:06:25Z (GMT). No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5) Previous issue date: 2018-03-02Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESConselho Nacional de Desenvolvimento Científico e Tecnológico - CNPqFundação Parque Tecnológico da Paraíba - PaqTcPBPrograma de Incentivo à Pós-Graduação e Pesquisa - PROPESQ/UEPBapplication/pdfhttp://tede.bc.uepb.edu.br/jspui/retrieve/8128/PDF%20-%20Luana%20Pinto%20de%20Arruda%20Sales.pdf.jpgporUniversidade Estadual da ParaíbaPrograma de Pós-Graduação em Ciências Farmacêuticas - PPGCFUEPBBrasilPró-Reitoria de Pós-Graduação e Pesquisa - PRPGPAntioxidantes naturaisIogurteSyzygium cuminiSyzygium cuminiNatural antioxidantsYogurtCIENCIAS DA SAUDE::FARMACIADesenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis81579685552518768746006006005248714503811102786997636413449754996info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UEPBinstname:Universidade Estadual da Paraíba (UEPB)instacron:UEPBTHUMBNAILPDF - Luana Pinto de Arruda Sales.pdf.jpgPDF - Luana Pinto de Arruda Sales.pdf.jpgimage/jpeg3774http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/4/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf.jpg97020e35323b37e8304d1c86507e5d7eMD54TEXTPDF - Luana Pinto de Arruda Sales.pdf.txtPDF - Luana Pinto de Arruda Sales.pdf.txttext/plain66http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/3/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf.txt440dbec6a1ba19a89b51b2840dd1acccMD53ORIGINALPDF - Luana Pinto de Arruda Sales.pdfPDF - Luana Pinto de Arruda Sales.pdfapplication/pdf25996208http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/2/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf69149c6134bad7fd1661376cb7496927MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81960http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/1/license.txt6052ae61e77222b2086e666b7ae213ceMD51tede/33012019-04-25 01:29:26.729oai:tede.bc.uepb.edu.br: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede.bc.uepb.edu.br/jspui/PUBhttp://tede.bc.uepb.edu.br/oai/requestbc@uepb.edu.br||opendoar:2019-04-25T04:29:26Biblioteca Digital de Teses e Dissertações da UEPB - Universidade Estadual da Paraíba (UEPB)false |
dc.title.por.fl_str_mv |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
title |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
spellingShingle |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. Sales, Luana Pinto de Arruda Antioxidantes naturais Iogurte Syzygium cumini Syzygium cumini Natural antioxidants Yogurt CIENCIAS DA SAUDE::FARMACIA |
title_short |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
title_full |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
title_fullStr |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
title_full_unstemmed |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
title_sort |
Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L. |
author |
Sales, Luana Pinto de Arruda |
author_facet |
Sales, Luana Pinto de Arruda |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Buriti, Flávia Carolina Alonso |
dc.contributor.advisor1ID.fl_str_mv |
21815735813 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8720274041995523 |
dc.contributor.advisor-co1.fl_str_mv |
Florentino, Eliane Rolim |
dc.contributor.advisor-co1ID.fl_str_mv |
41469674491 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/7204618689024854 |
dc.contributor.referee1.fl_str_mv |
Souza, Thaisa Abrantes da Silva |
dc.contributor.referee1ID.fl_str_mv |
01043199411 |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/0348560505798552 |
dc.contributor.referee2.fl_str_mv |
Medeiros , Ana Claudia Dantas de |
dc.contributor.referee2ID.fl_str_mv |
92956467468 |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/0640671064146120 |
dc.contributor.authorID.fl_str_mv |
08088788757 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9297855296251844 |
dc.contributor.author.fl_str_mv |
Sales, Luana Pinto de Arruda |
contributor_str_mv |
Buriti, Flávia Carolina Alonso Florentino, Eliane Rolim Souza, Thaisa Abrantes da Silva Medeiros , Ana Claudia Dantas de |
dc.subject.por.fl_str_mv |
Antioxidantes naturais Iogurte Syzygium cumini |
topic |
Antioxidantes naturais Iogurte Syzygium cumini Syzygium cumini Natural antioxidants Yogurt CIENCIAS DA SAUDE::FARMACIA |
dc.subject.eng.fl_str_mv |
Syzygium cumini Natural antioxidants Yogurt |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE::FARMACIA |
description |
Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-03-02 |
dc.date.accessioned.fl_str_mv |
2019-04-24T15:06:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018. |
dc.identifier.uri.fl_str_mv |
http://tede.bc.uepb.edu.br/jspui/handle/tede/3301 |
identifier_str_mv |
SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018. |
url |
http://tede.bc.uepb.edu.br/jspui/handle/tede/3301 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
8157968555251876874 |
dc.relation.confidence.fl_str_mv |
600 600 600 |
dc.relation.department.fl_str_mv |
524871450381110278 |
dc.relation.cnpq.fl_str_mv |
6997636413449754996 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual da Paraíba |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF |
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UEPB |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Pró-Reitoria de Pós-Graduação e Pesquisa - PRPGP |
publisher.none.fl_str_mv |
Universidade Estadual da Paraíba |
dc.source.none.fl_str_mv |
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Universidade Estadual da Paraíba (UEPB) |
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UEPB |
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UEPB |
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Biblioteca Digital de Teses e Dissertações da UEPB |
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Biblioteca Digital de Teses e Dissertações da UEPB |
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Biblioteca Digital de Teses e Dissertações da UEPB - Universidade Estadual da Paraíba (UEPB) |
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bc@uepb.edu.br|| |
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