Potentialy probiotic mango mousse elaborated with different hydrocolloids

Detalhes bibliográficos
Autor(a) principal: Leal, Camila Lázaro
Data de Publicação: 2013
Outros Autores: Aragon, Davi Casale, Coelho, Guilherme Rabelo, Donato, Jorge Moraes, Santana, Elsa Helena Walter de, Aragon-Alegro, Lina Casale
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/105
Resumo: Nowadays, the requirement for foods with a balanced nutritional composition and that can offer benefits to the health are desired by the consumers. The use of probiótic cultures in dairy products is gaining prominence, with the launching, in the market, of many functional foods. Probiotics are microorganisms that interfere positively with the consumer's organism by the balance of the gut bacteria and the physiological functions of the gut. The aims of this work were to evaluate the viability of Lactobacilus paracasei, during the mango mousse manufacture and storage and to evaluate the preferred texture by the consumer, using the preference sensorial rest. Probiotic mousses were produced with addition of xanthan gum, locust bean gum (LBG) and with the combination of both. The viability of probiotic microorganism was evaluated each 7 days, during 21 days of refrigerated storage, in acidified MRS agar. The parameters pH and titratable acidity were also measured, in the same days. Protein, fat, carbohidrate, moisture and ash content were determined in the next day of mousses production, to characterize the product. The best texture profile sample was evaluated, also, using sensorial test. All the experimental tests were repeated three times. The mango mousse showed to be an excellent vehicle to L. paracasei incorporation, and the different hydrocolloids used did not interfere in this viability. Moreover, the sample containing only LBG was the preferred by the consumers, when compared with the one containing a combination of the two gums. No significant difference (p0,05) was observed between the others samples, when Preference test was used. 
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spelling Potentialy probiotic mango mousse elaborated with different hydrocolloidsPotencial probiótico de mousse de manga elaborada com diferentes hidrocolóides.mango mousse, hydrocolloids, probiotic microorganismsmousse de manga; hidrocolóides; microrganismos probióticosNowadays, the requirement for foods with a balanced nutritional composition and that can offer benefits to the health are desired by the consumers. The use of probiótic cultures in dairy products is gaining prominence, with the launching, in the market, of many functional foods. Probiotics are microorganisms that interfere positively with the consumer's organism by the balance of the gut bacteria and the physiological functions of the gut. The aims of this work were to evaluate the viability of Lactobacilus paracasei, during the mango mousse manufacture and storage and to evaluate the preferred texture by the consumer, using the preference sensorial rest. Probiotic mousses were produced with addition of xanthan gum, locust bean gum (LBG) and with the combination of both. The viability of probiotic microorganism was evaluated each 7 days, during 21 days of refrigerated storage, in acidified MRS agar. The parameters pH and titratable acidity were also measured, in the same days. Protein, fat, carbohidrate, moisture and ash content were determined in the next day of mousses production, to characterize the product. The best texture profile sample was evaluated, also, using sensorial test. All the experimental tests were repeated three times. The mango mousse showed to be an excellent vehicle to L. paracasei incorporation, and the different hydrocolloids used did not interfere in this viability. Moreover, the sample containing only LBG was the preferred by the consumers, when compared with the one containing a combination of the two gums. No significant difference (p0,05) was observed between the others samples, when Preference test was used. A exigência por alimentos com composição nutricional balanceada e que possam oferecer benefícios adicionais á saúde é manifestada pelos consumidores atuais. A utilização de culturas probióticas pela indústria de laticínios vem ganhando destaque, com o lançamento, no mercado, de uma serie de produtos funcionais. Os probióticos são microrganismos que interferem positivamente no organismo de quem os ingere, por mero do equilíbrio da microbiota intestinal e das funções fisiológicas do trato intestinal humano. Neste trabalho, objetivou-se acompanhar a viabilidade de Lactobacillus paracasei, durante a produção e o armazenamento de mousse sabor manga além de avaliar a preferência do consumidor quanto à sua textura. Foram produzidas mousses probióticas com adição de goma xantana. de goma Locusta (LBG) e ccmbinando-se as duas. A viabilidade de microrganismo probiótico foi avaliada a cada sete dias, durante 21 dias de armazenamento refrigerado, em ágar MRS acidificado. Também foram avaliados os parâmetros pH e acidez titulável. nos mesmos dias de amostragem. A composição centesimal foi analisada no dia seguinte á produção, a fim de se caracterizar o produto. Avaliaram-se, também, as três amostras quanto á textura preferida, utilizando-se teste sensorial. Todo o experimente foi repetido três vezes. A mousse de manga mostrou ser uni excelente veículo para a incorporação de L. paracasei, e os diferentes hidrocolóides utilizados não interferiram em sua viabilidade. Além disso, a formulação contendo somente a goma LBG foi preferida pelos consumidores, na análise sensorial, quando comparada com a mousse contendo os dois hidrocolóides. Não foi observada diferença estatística significativa (p0,05) entre as outras formulações, utilizando-se teste de preferência. ILCTLeal, Camila LázaroAragon, Davi CasaleCoelho, Guilherme RabeloDonato, Jorge MoraesSantana, Elsa Helena Walter deAragon-Alegro, Lina Casale2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/105Journal of Candido Tostes Dairy Institute; v. 64, n. 371 (2009); 40-47Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 40-472238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/105/108Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T16:59:05Zoai:oai.rilct.emnuvens.com.br:article/105Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T16:59:05Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Potentialy probiotic mango mousse elaborated with different hydrocolloids
Potencial probiótico de mousse de manga elaborada com diferentes hidrocolóides.
title Potentialy probiotic mango mousse elaborated with different hydrocolloids
spellingShingle Potentialy probiotic mango mousse elaborated with different hydrocolloids
Leal, Camila Lázaro
mango mousse, hydrocolloids, probiotic microorganisms
mousse de manga; hidrocolóides; microrganismos probióticos
title_short Potentialy probiotic mango mousse elaborated with different hydrocolloids
title_full Potentialy probiotic mango mousse elaborated with different hydrocolloids
title_fullStr Potentialy probiotic mango mousse elaborated with different hydrocolloids
title_full_unstemmed Potentialy probiotic mango mousse elaborated with different hydrocolloids
title_sort Potentialy probiotic mango mousse elaborated with different hydrocolloids
author Leal, Camila Lázaro
author_facet Leal, Camila Lázaro
Aragon, Davi Casale
Coelho, Guilherme Rabelo
Donato, Jorge Moraes
Santana, Elsa Helena Walter de
Aragon-Alegro, Lina Casale
author_role author
author2 Aragon, Davi Casale
Coelho, Guilherme Rabelo
Donato, Jorge Moraes
Santana, Elsa Helena Walter de
Aragon-Alegro, Lina Casale
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Leal, Camila Lázaro
Aragon, Davi Casale
Coelho, Guilherme Rabelo
Donato, Jorge Moraes
Santana, Elsa Helena Walter de
Aragon-Alegro, Lina Casale
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv mango mousse, hydrocolloids, probiotic microorganisms
mousse de manga; hidrocolóides; microrganismos probióticos
topic mango mousse, hydrocolloids, probiotic microorganisms
mousse de manga; hidrocolóides; microrganismos probióticos
description Nowadays, the requirement for foods with a balanced nutritional composition and that can offer benefits to the health are desired by the consumers. The use of probiótic cultures in dairy products is gaining prominence, with the launching, in the market, of many functional foods. Probiotics are microorganisms that interfere positively with the consumer's organism by the balance of the gut bacteria and the physiological functions of the gut. The aims of this work were to evaluate the viability of Lactobacilus paracasei, during the mango mousse manufacture and storage and to evaluate the preferred texture by the consumer, using the preference sensorial rest. Probiotic mousses were produced with addition of xanthan gum, locust bean gum (LBG) and with the combination of both. The viability of probiotic microorganism was evaluated each 7 days, during 21 days of refrigerated storage, in acidified MRS agar. The parameters pH and titratable acidity were also measured, in the same days. Protein, fat, carbohidrate, moisture and ash content were determined in the next day of mousses production, to characterize the product. The best texture profile sample was evaluated, also, using sensorial test. All the experimental tests were repeated three times. The mango mousse showed to be an excellent vehicle to L. paracasei incorporation, and the different hydrocolloids used did not interfere in this viability. Moreover, the sample containing only LBG was the preferred by the consumers, when compared with the one containing a combination of the two gums. No significant difference (p0,05) was observed between the others samples, when Preference test was used. 
publishDate 2013
dc.date.none.fl_str_mv 2013-12-20
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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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/105/108
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
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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. 64, n. 371 (2009); 40-47
Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 40-47
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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