CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY
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/236 |
Resumo: | Fermented milks and yogurts containing probiotics are the main products in the world with health claims, attending to a growing market demand. However, to maintain the viability of probiotic cultures during manufacture and storage of food products is a technological challenge. The main objective of this study was to evaluate the physicalchemical composition and viability of probiotics after 1, 15 and 30 days of refrigerated storage (4ºC ± 1) of a beverage made with guava pulp pasteurized and fermented milk with cultured yoghurt (50/50%), mixed cultures of bifidobacteria, with and without the addition of 1.7% of prebiotics (FOS). The viability of probiotic beverages after 30 days of refrigerated storage has remained within the limit proposed by the Brazilian legislation for food with claims of functional properties with values from 106 to 107 UFC.mL-1, even in unfavorable condition of pH (4,4). The addition of 1.7% of FOS did not increase the viability of bifidobacteria. However, the addition of 1.7% FOS enables the intake of 3.4 grams of fiber in the daily portion (200 ml) which meets the recommendation for functional properties. |
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CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITYCARACTERIZAÇÃO DE BEBIDA OBTIDA A PARTIR DE LEITE FERMENTADO SIMBIÓTICO ADICIONADO DE POLPA DE GOIABA E AVALIAÇÃO DA VIABILIDADE DAS BIFIDOBACTÉRIASprobiotics, prebiotics, milk products, bacterial enumeration.probióticos, prebióticos, produtos lácteos, contagem de bactérias.Fermented milks and yogurts containing probiotics are the main products in the world with health claims, attending to a growing market demand. However, to maintain the viability of probiotic cultures during manufacture and storage of food products is a technological challenge. The main objective of this study was to evaluate the physicalchemical composition and viability of probiotics after 1, 15 and 30 days of refrigerated storage (4ºC ± 1) of a beverage made with guava pulp pasteurized and fermented milk with cultured yoghurt (50/50%), mixed cultures of bifidobacteria, with and without the addition of 1.7% of prebiotics (FOS). The viability of probiotic beverages after 30 days of refrigerated storage has remained within the limit proposed by the Brazilian legislation for food with claims of functional properties with values from 106 to 107 UFC.mL-1, even in unfavorable condition of pH (4,4). The addition of 1.7% of FOS did not increase the viability of bifidobacteria. However, the addition of 1.7% FOS enables the intake of 3.4 grams of fiber in the daily portion (200 ml) which meets the recommendation for functional properties.Leites fermentados e iogurtes contendo probióticos são os principais produtos comercializados no mundo com alegação de promover saúde, atendendo a uma crescente demanda de mercado. Contudo, manter a viabilidade das culturas probióticas durante a fabricação e o armazenamento dos alimentos é um desafio tecnológico. O principal objetivo deste trabalho foi verificar a composição físico-química e a viabilidade dos probióticos por 1, 15 e 30 dias de estocagem refrigerada (4ºC±1) de uma bebida desenvolvida com uma mistura (50/50%) de polpa de goiaba pasteurizada e leite fermentado com cultura de iogurte, cultura mista de bifidobactérias, com e sem a adição de 1,7% de prebiótico (FOS). A viabilidade da cultura probiótica nas bebidas após 30 dias de estocagem refrigerada se manteve dentro do limite proposto pela legislação brasileira para alimentos com alegações de propriedades funcionais, com valores de 106 a 107 UFC.mL-1, mesmo em condição desfavorável de pH (4,4). A adição de 1,7% de FOS não aumentou a viabilidade das bifidobactérias. Contudo, o emprego de 1,7% de FOS possibilita a ingestão de 3,4 gramas de fibras na porção diária (200mL) o que atende a legislação para alegação de propriedades funcionais.ILCTGallina, Darlila A.Antunes, Adriane E. C.Azambuja-Ferreira, Natália C.Mendonça, Jaqueline B.Norbona, Rosemeire A.2013-12-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/23610.5935/2238-6416.20120035Journal of Candido Tostes Dairy Institute; v. 67, n. 386 (2012); 45-54Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 386 (2012); 45-542238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/236/246Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-26T20:45:04Zoai:oai.rilct.emnuvens.com.br:article/236Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-26T20:45:04Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY CARACTERIZAÇÃO DE BEBIDA OBTIDA A PARTIR DE LEITE FERMENTADO SIMBIÓTICO ADICIONADO DE POLPA DE GOIABA E AVALIAÇÃO DA VIABILIDADE DAS BIFIDOBACTÉRIAS |
title |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
spellingShingle |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY Gallina, Darlila A. probiotics, prebiotics, milk products, bacterial enumeration. probióticos, prebióticos, produtos lácteos, contagem de bactérias. |
title_short |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
title_full |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
title_fullStr |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
title_full_unstemmed |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
title_sort |
CHARACTERIZATION OF BEVERAGE OBTAINED FROM SYMBIOTIC FERMENTED MILK ADDED GUAVA PULP AND EVALUATION OF BIFIDOBACTERIA VIABILITY |
author |
Gallina, Darlila A. |
author_facet |
Gallina, Darlila A. Antunes, Adriane E. C. Azambuja-Ferreira, Natália C. Mendonça, Jaqueline B. Norbona, Rosemeire A. |
author_role |
author |
author2 |
Antunes, Adriane E. C. Azambuja-Ferreira, Natália C. Mendonça, Jaqueline B. Norbona, Rosemeire A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Gallina, Darlila A. Antunes, Adriane E. C. Azambuja-Ferreira, Natália C. Mendonça, Jaqueline B. Norbona, Rosemeire A. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
probiotics, prebiotics, milk products, bacterial enumeration. probióticos, prebióticos, produtos lácteos, contagem de bactérias. |
topic |
probiotics, prebiotics, milk products, bacterial enumeration. probióticos, prebióticos, produtos lácteos, contagem de bactérias. |
description |
Fermented milks and yogurts containing probiotics are the main products in the world with health claims, attending to a growing market demand. However, to maintain the viability of probiotic cultures during manufacture and storage of food products is a technological challenge. The main objective of this study was to evaluate the physicalchemical composition and viability of probiotics after 1, 15 and 30 days of refrigerated storage (4ºC ± 1) of a beverage made with guava pulp pasteurized and fermented milk with cultured yoghurt (50/50%), mixed cultures of bifidobacteria, with and without the addition of 1.7% of prebiotics (FOS). The viability of probiotic beverages after 30 days of refrigerated storage has remained within the limit proposed by the Brazilian legislation for food with claims of functional properties with values from 106 to 107 UFC.mL-1, even in unfavorable condition of pH (4,4). The addition of 1.7% of FOS did not increase the viability of bifidobacteria. However, the addition of 1.7% FOS enables the intake of 3.4 grams of fiber in the daily portion (200 ml) which meets the recommendation for functional properties. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-26 |
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/236 10.5935/2238-6416.20120035 |
url |
https://www.revistadoilct.com.br/rilct/article/view/236 |
identifier_str_mv |
10.5935/2238-6416.20120035 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/236/246 |
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. 386 (2012); 45-54 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 386 (2012); 45-54 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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1793890270110023680 |