SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/267 |
Resumo: | There is a concern for people to consume more healthy foods, among these foods has been highlighted in recent years the probiotic fermented milk as well as having the nutritional characteristics of the basic food groups, also promotes beneficial health effects due to consumer action of probiotic bacteria existing in its constitution. As a consequence of these facts the present study aimed to develop and evaluate the probiotic fermented milk added with skim genipap osmotically dehydrated in relation to physicochemical, microbiological and sensory. We made the following physical and chemical analyzes (pH, titratable acidity, fat, protein, total solids, ash, carbohydrates and calories), microbiological (determining the number of lactic bacteria, most probable number (MPN) of coliforms at 35 and 45ºC and counting total mesophile bacteria). In sensory analysis was applying the acceptance test for the following attributes: sweetness, aroma, texture, taste and overall impression and the determination of purchase intent. The results showed that fermented milk produced, kept during storage in the required microbiological standards ANVISA, the number of bacteria which is the microflora was 6.0 X107 CFU / mL after 28 days storage, the results of physicochemical and sensory show that the product has a high nutritional value and good acceptance by consumers, becoming a great alternative to commercial products since. |
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SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATEDAVALIAÇÃO SENSORIAL, FÍSICO-QUÍMICA E MICROBIOLÓGICA DO LEITE FERMENTADO PROBIÓTICO DESNATADO ADICIONADO DE JENIPAPO DESIDRATADO OSMOTICAMENTEacceptance test; new product; functional foods.teste de aceitação; novo produto; alimento funcional.There is a concern for people to consume more healthy foods, among these foods has been highlighted in recent years the probiotic fermented milk as well as having the nutritional characteristics of the basic food groups, also promotes beneficial health effects due to consumer action of probiotic bacteria existing in its constitution. As a consequence of these facts the present study aimed to develop and evaluate the probiotic fermented milk added with skim genipap osmotically dehydrated in relation to physicochemical, microbiological and sensory. We made the following physical and chemical analyzes (pH, titratable acidity, fat, protein, total solids, ash, carbohydrates and calories), microbiological (determining the number of lactic bacteria, most probable number (MPN) of coliforms at 35 and 45ºC and counting total mesophile bacteria). In sensory analysis was applying the acceptance test for the following attributes: sweetness, aroma, texture, taste and overall impression and the determination of purchase intent. The results showed that fermented milk produced, kept during storage in the required microbiological standards ANVISA, the number of bacteria which is the microflora was 6.0 X107 CFU / mL after 28 days storage, the results of physicochemical and sensory show that the product has a high nutritional value and good acceptance by consumers, becoming a great alternative to commercial products since.Há uma preocupação por parte das pessoas em consumir alimentos mais saudáveis, dentre estes alimentos tem-se destacado nos últimos anos o leite fermentado probiótico que além de possuir as características nutricionais básicas deste grupo de alimentos, também promove efeitos benéficos à saúde do consumidor devido à ação das bactérias probióticas existente em sua constituição. Como consequência destes fatos o presente trabalho teve como objetivo elaborar e avaliar o leite fermentado desnatado probiótico adicionado de jenipapo, desidratado osmoticamente, em relação às características físico-químicas, microbiológicas e sensoriais. Foram realizadas as seguintes análises físico-químicas (pH, acidez titulável, gordura, proteínas, sólidos totais, cinzas, carboidratos e valor calórico), microbiológicas (determinação do número de bactérias lácteas, número mais provável (NMP) de coliformes a 35 e a 45ºC, e contagem total de bactérias aeróbias mesófilas). Na análise sensorial foi aplicando o teste de aceitação para os seguintes atributos: doçura, aroma, consistência, sabor e determinação da impressão global e intenção de compra. Os resultados obtidos mostraram que o leite fermentado produzido, manteve-se durante a estocagem dentro dos padrões microbiológicos exigidos pela ANVISA, o número de bactérias que constitui a microbiota foi de 6,0x107 UFC/mL ao fim do armazenamento de 28 dias, os resultados dos parâmetros físico-químicos e sensoriais demonstram que o produto possui um alto valor nutritivo e boa aceitação por parte dos consumidores, se tornando uma ótima alternativa para exploração comercial desde produto.ILCTSantos, Geânderson dosCosta, Jennifer Anne Martins daCunha, Vivian Carla M.Barros, Mariana de OliveiraCastro, Alessandra Almeida2013-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/26710.5935/2238-6416.20120066Journal of Candido Tostes Dairy Institute; v. 67, n. 388 (2012); 61-67Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 61-672238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/267/277Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-29T14:07:27Zoai:oai.rilct.emnuvens.com.br:article/267Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-29T14:07:27Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED AVALIAÇÃO SENSORIAL, FÍSICO-QUÍMICA E MICROBIOLÓGICA DO LEITE FERMENTADO PROBIÓTICO DESNATADO ADICIONADO DE JENIPAPO DESIDRATADO OSMOTICAMENTE |
title |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
spellingShingle |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED Santos, Geânderson dos acceptance test; new product; functional foods. teste de aceitação; novo produto; alimento funcional. |
title_short |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
title_full |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
title_fullStr |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
title_full_unstemmed |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
title_sort |
SENSORY, PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF FERMENTED MILK SUPPLEMENTED WITH PROBIOTIC DIET JENIPAPO OSMOTICALLY DEHYDRATED |
author |
Santos, Geânderson dos |
author_facet |
Santos, Geânderson dos Costa, Jennifer Anne Martins da Cunha, Vivian Carla M. Barros, Mariana de Oliveira Castro, Alessandra Almeida |
author_role |
author |
author2 |
Costa, Jennifer Anne Martins da Cunha, Vivian Carla M. Barros, Mariana de Oliveira Castro, Alessandra Almeida |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santos, Geânderson dos Costa, Jennifer Anne Martins da Cunha, Vivian Carla M. Barros, Mariana de Oliveira Castro, Alessandra Almeida |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
acceptance test; new product; functional foods. teste de aceitação; novo produto; alimento funcional. |
topic |
acceptance test; new product; functional foods. teste de aceitação; novo produto; alimento funcional. |
description |
There is a concern for people to consume more healthy foods, among these foods has been highlighted in recent years the probiotic fermented milk as well as having the nutritional characteristics of the basic food groups, also promotes beneficial health effects due to consumer action of probiotic bacteria existing in its constitution. As a consequence of these facts the present study aimed to develop and evaluate the probiotic fermented milk added with skim genipap osmotically dehydrated in relation to physicochemical, microbiological and sensory. We made the following physical and chemical analyzes (pH, titratable acidity, fat, protein, total solids, ash, carbohydrates and calories), microbiological (determining the number of lactic bacteria, most probable number (MPN) of coliforms at 35 and 45ºC and counting total mesophile bacteria). In sensory analysis was applying the acceptance test for the following attributes: sweetness, aroma, texture, taste and overall impression and the determination of purchase intent. The results showed that fermented milk produced, kept during storage in the required microbiological standards ANVISA, the number of bacteria which is the microflora was 6.0 X107 CFU / mL after 28 days storage, the results of physicochemical and sensory show that the product has a high nutritional value and good acceptance by consumers, becoming a great alternative to commercial products since. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-29 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/267 10.5935/2238-6416.20120066 |
url |
https://www.revistadoilct.com.br/rilct/article/view/267 |
identifier_str_mv |
10.5935/2238-6416.20120066 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/267/277 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 67, n. 388 (2012); 61-67 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 61-67 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738131626262528 |