DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY

Detalhes bibliográficos
Autor(a) principal: Lamounier, Marina Leopoldina
Data de Publicação: 2013
Outros Autores: Araújo, Romilda Aparecida Bastos Monteiro, Lamounier, Maísa Leopoldina, Morzelle, Maressa Caldeira
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/251
Resumo: There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 º C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 107 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax. 
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spelling DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITYDESENVOLVIMENTO DE SORVETE ENRIQUECIDO COM FIBRAS DE LINHAÇA E LACTOBACILOS VIVOS E SUA VIABILIDADEIce Cream; Functional Foods; Probiotics.sorvete; alimentos funcionais; probióticoThere was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 º C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 107 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax. Observa-se um aumento no número de consumidores conscientes que se preocupam em adquirir produtos de qualidade, que apresentam sabor e aparência agradáveis e são mais nutritivos e saudáveis. Dentre esses alimentos, se destacam os probióticos e as fibras que são comprovadamente benéficos à saúde. Este trabalho teve como objetivos desenvolver sorvete de ameixa enriquecido com fibras de linhaça e lactobacilos vivos, bem como verificar sua aceitação e viabilidade durante o período de validade. Foi utilizado Lactobacillus acidophilus como agente de fermentação do leite e sua viabilidade na mistura foi avaliada através das análises microbiológicas durante 0, 7, 14, 21 e 28 dias de estocagem. Os resultados obtidos mostraram que sorvete pode ser armazenado durante 28 dias a -18 ºC mantendo as suas características probióticas. Apesar de haver uma redução no número de células viáveis após o armazenamento, o sorvete apresentou no final desse período contagens médias de 1,9 x 107 UFC/g, estando de acordo com a legislação podendo, portanto ser considerado um alimento probiótico. A avaliação sensorial foi realizada por 50 provadores não treinados onde 91% aprovaram o produto e 76% declararam que comprariam o produto. Assim, demonstra-se a viabilidade de elaboração do sorvete adicionado de Lactobacillus acidophilus e linhaça. .ILCTLamounier, Marina LeopoldinaAraújo, Romilda Aparecida Bastos MonteiroLamounier, Maísa LeopoldinaMorzelle, Maressa Caldeira2013-12-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/25110.5935/2238-6416.20120050Journal of Candido Tostes Dairy Institute; v. 67, n. 387 (2012); 57-63Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 387 (2012); 57-632238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/251/261Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-26T22:17:21Zoai:oai.rilct.emnuvens.com.br:article/251Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-26T22:17:21Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
DESENVOLVIMENTO DE SORVETE ENRIQUECIDO COM FIBRAS DE LINHAÇA E LACTOBACILOS VIVOS E SUA VIABILIDADE
title DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
spellingShingle DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
Lamounier, Marina Leopoldina
Ice Cream; Functional Foods; Probiotics.
sorvete; alimentos funcionais; probiótico
title_short DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
title_full DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
title_fullStr DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
title_full_unstemmed DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
title_sort DEVELOPMENT OF ICE CREAM ENRICHED FIBER AND LINSEED LIVE LACTOBACILLUS AND ITS VIABILITY
author Lamounier, Marina Leopoldina
author_facet Lamounier, Marina Leopoldina
Araújo, Romilda Aparecida Bastos Monteiro
Lamounier, Maísa Leopoldina
Morzelle, Maressa Caldeira
author_role author
author2 Araújo, Romilda Aparecida Bastos Monteiro
Lamounier, Maísa Leopoldina
Morzelle, Maressa Caldeira
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Lamounier, Marina Leopoldina
Araújo, Romilda Aparecida Bastos Monteiro
Lamounier, Maísa Leopoldina
Morzelle, Maressa Caldeira
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Ice Cream; Functional Foods; Probiotics.
sorvete; alimentos funcionais; probiótico
topic Ice Cream; Functional Foods; Probiotics.
sorvete; alimentos funcionais; probiótico
description There was an increase in the number of conscious consumers who are concerned about getting quality products, which have pleasant taste and appearance and are more nutritious and healthy. Among these foods are highlighted probiotics, prebiotics and fiber that are proven health benefits. This work had as objective the development of plum ice cream enriched with flax fibers and lactobacilli live, and to verify their acceptance and viability during the period of validity. Lactobacillus acidophilus was used as a leavening agent in milk and its viability in the blend was evaluated by microbiological analysis for 0, 7, 14, 21, 28 days of storage. The results showed that ice cream can be stored for 28 days at -18 º C while maintaining its probiotic characteristics. Despite a reduction in the number of viable cells after storage, the ice cream at the end of this period had average scores of 1.9 x 107 UFC/g, which is consistent with the law and can therefore be considered a probiotic food. The sensory evaluation was performed by 50 untrained tasters where 91% approved the product and 76% said they would buy the product. Thus, we demonstrated the feasibility of making ice cream with the addition of Lactobacillus acidophilus and flax. 
publishDate 2013
dc.date.none.fl_str_mv 2013-12-26
dc.type.none.fl_str_mv


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10.5935/2238-6416.20120050
url https://www.revistadoilct.com.br/rilct/article/view/251
identifier_str_mv 10.5935/2238-6416.20120050
dc.language.iso.fl_str_mv por
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dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/251/261
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. 387 (2012); 57-63
Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 387 (2012); 57-63
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
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