Evaluation of the effect of yacon in strawberry flavored kefir

Detalhes bibliográficos
Autor(a) principal: Moreira Junior, Sebastião
Data de Publicação: 2018
Outros Autores: Freitas, Mariane Laureano Florindo de, Martins, Maurilio Lopes, Benevenuto, Wellingta Cristina A. Nascimento, Gonçalves, Isabella Fiebig, Martins, Aurélia Dornelas de Oliveira
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/630
Resumo: This work aimed to evaluate the effect of yacon pulp on strawberry flavored kefir at 0, 2, 4 and 6% yacon concentrations and at 0, 14 and 28 days of manufacture. As for the most probable number of total and thermotolerant coliforms, the samples of the time 28 days were in accordance with the current legislation, with counts 3.0 MPN / g. The count of filamentous fungi and yeasts and lactic acid bacteria were in accordance with the legislation, and for yeast counts between treatments ranged from 104 to 106 CFU / g. The physicochemical analyzes were also in accordance with current legislation. For the acidity and pH, the treatments ranged from 0.42 to 1.05% of lactic acid and 4.09 to 4.65 respectively. At the color analysis, it was verified that most of the samples did not change over time. Yacon added or not added products showed lactic acid counts between 8.0 and 9.5 log CFU / g, thus indicating that the addition of yacon does not interfere with the growth of these microorganisms. This tuber had no prebiotic effect, but because it has been proven that it did not influence lactic acid bacteria counts, it may be a good option for addition in kefir, in order to add nutritional value to the product, since it is rich in fiber .
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spelling Evaluation of the effect of yacon in strawberry flavored kefirAvaliação do efeito de yacon em kefir sabor morangofermented milk; fiber; qualityCiência e Tecnologia de Alimentosleite fermentado; fibra; qualidadeThis work aimed to evaluate the effect of yacon pulp on strawberry flavored kefir at 0, 2, 4 and 6% yacon concentrations and at 0, 14 and 28 days of manufacture. As for the most probable number of total and thermotolerant coliforms, the samples of the time 28 days were in accordance with the current legislation, with counts 3.0 MPN / g. The count of filamentous fungi and yeasts and lactic acid bacteria were in accordance with the legislation, and for yeast counts between treatments ranged from 104 to 106 CFU / g. The physicochemical analyzes were also in accordance with current legislation. For the acidity and pH, the treatments ranged from 0.42 to 1.05% of lactic acid and 4.09 to 4.65 respectively. At the color analysis, it was verified that most of the samples did not change over time. Yacon added or not added products showed lactic acid counts between 8.0 and 9.5 log CFU / g, thus indicating that the addition of yacon does not interfere with the growth of these microorganisms. This tuber had no prebiotic effect, but because it has been proven that it did not influence lactic acid bacteria counts, it may be a good option for addition in kefir, in order to add nutritional value to the product, since it is rich in fiber .Este trabalho objetivou avaliar o efeito da polpa de yacon em kefir sabor morango nas concentrações de 0, 2, 4 e 6% de yacon e nos tempos 0, 14 e 28 dias de fabricação. Quanto ao número mais provável de coliformes totais e termotolerantes as amostras do tempo 28 dias apresentaram-se conforme a legislação vigente com contagens 3,0 NMP/g. A contagem de fungos filamentosos e leveduras e bactérias láticas estavam de acordo com a legislação, para leveduras as contagens entre os tratamentos variaram de 104 a 106 UFC/g. As análises físico-químicas também estavam conforme a legislação vigente, para o quesito acidez e pH, os tratamentos variaram de 0,42 a 1,05% de ácido lático a 4,09 a 4,65 respectivamente e na análise de cor foi verificado que a maioria das amostras não se alteraram com o passar do tempo. Produtos adicionados ou não de yacon apresentaram contagens de bactérias láticas entre 8,0 a 9,5 log UFC/g, indicando assim que a adição de yacon não interfere no crescimento desses microrganismos. Este tubérculo não apresentou efeito prebiótico, mas por ter sido comprovado que não influenciou nas contagens de bactérias láticas, o mesmo pode ser uma boa opção para adição ao kefir, com intuito de agregar valor nutricional ao produto, uma vez que é rico em fibras.ILCTMoreira Junior, SebastiãoFreitas, Mariane Laureano Florindo deMartins, Maurilio LopesBenevenuto, Wellingta Cristina A. NascimentoGonçalves, Isabella FiebigMartins, Aurélia Dornelas de Oliveira2018-11-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/63010.14295/2238-6416.v73i2.630Journal of Candido Tostes Dairy Institute; v. 73, n. 2 (2018); 51-61Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 2 (2018); 51-612238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/630/467Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2018-11-13T11:01:35Zoai:oai.rilct.emnuvens.com.br:article/630Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2018-11-13T11:01:35Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Evaluation of the effect of yacon in strawberry flavored kefir
Avaliação do efeito de yacon em kefir sabor morango
title Evaluation of the effect of yacon in strawberry flavored kefir
spellingShingle Evaluation of the effect of yacon in strawberry flavored kefir
Moreira Junior, Sebastião
fermented milk; fiber; quality
Ciência e Tecnologia de Alimentos
leite fermentado; fibra; qualidade
title_short Evaluation of the effect of yacon in strawberry flavored kefir
title_full Evaluation of the effect of yacon in strawberry flavored kefir
title_fullStr Evaluation of the effect of yacon in strawberry flavored kefir
title_full_unstemmed Evaluation of the effect of yacon in strawberry flavored kefir
title_sort Evaluation of the effect of yacon in strawberry flavored kefir
author Moreira Junior, Sebastião
author_facet Moreira Junior, Sebastião
Freitas, Mariane Laureano Florindo de
Martins, Maurilio Lopes
Benevenuto, Wellingta Cristina A. Nascimento
Gonçalves, Isabella Fiebig
Martins, Aurélia Dornelas de Oliveira
author_role author
author2 Freitas, Mariane Laureano Florindo de
Martins, Maurilio Lopes
Benevenuto, Wellingta Cristina A. Nascimento
Gonçalves, Isabella Fiebig
Martins, Aurélia Dornelas de Oliveira
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Moreira Junior, Sebastião
Freitas, Mariane Laureano Florindo de
Martins, Maurilio Lopes
Benevenuto, Wellingta Cristina A. Nascimento
Gonçalves, Isabella Fiebig
Martins, Aurélia Dornelas de Oliveira
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv fermented milk; fiber; quality
Ciência e Tecnologia de Alimentos
leite fermentado; fibra; qualidade
topic fermented milk; fiber; quality
Ciência e Tecnologia de Alimentos
leite fermentado; fibra; qualidade
description This work aimed to evaluate the effect of yacon pulp on strawberry flavored kefir at 0, 2, 4 and 6% yacon concentrations and at 0, 14 and 28 days of manufacture. As for the most probable number of total and thermotolerant coliforms, the samples of the time 28 days were in accordance with the current legislation, with counts 3.0 MPN / g. The count of filamentous fungi and yeasts and lactic acid bacteria were in accordance with the legislation, and for yeast counts between treatments ranged from 104 to 106 CFU / g. The physicochemical analyzes were also in accordance with current legislation. For the acidity and pH, the treatments ranged from 0.42 to 1.05% of lactic acid and 4.09 to 4.65 respectively. At the color analysis, it was verified that most of the samples did not change over time. Yacon added or not added products showed lactic acid counts between 8.0 and 9.5 log CFU / g, thus indicating that the addition of yacon does not interfere with the growth of these microorganisms. This tuber had no prebiotic effect, but because it has been proven that it did not influence lactic acid bacteria counts, it may be a good option for addition in kefir, in order to add nutritional value to the product, since it is rich in fiber .
publishDate 2018
dc.date.none.fl_str_mv 2018-11-13
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/630
10.14295/2238-6416.v73i2.630
url https://www.revistadoilct.com.br/rilct/article/view/630
identifier_str_mv 10.14295/2238-6416.v73i2.630
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/630/467
dc.rights.driver.fl_str_mv Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
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. 73, n. 2 (2018); 51-61
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 2 (2018); 51-61
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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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)
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