Potentialy probiotic mango mousse elaborated with different hydrocolloids
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/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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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 info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/105 |
url |
https://www.revistadoilct.com.br/rilct/article/view/105 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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 |
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. 64, n. 371 (2009); 40-47 Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 40-47 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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1809738129921277952 |