Evaluation of the use of transglutaminase in dairy drinks made from goat milk

Detalhes bibliográficos
Autor(a) principal: Vieira, Daniela Cristina Faria
Data de Publicação: 2015
Outros Autores: Silva, Cleuber Antonio de Sá
Tipo de documento: Artigo
Idioma: por
Título da fonte: Vértices (Campos dos Goitacazes. Online)
Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140023
Resumo: The aim of this study was to evaluate the use of transglutaminase in dairy drinks made from with goat milk with 45% of serum, and the physical, chemical, microbiological and sensory characteristics of these drinks within the expiration date of the product. In the first phase, five different levels of transglutaminase (0, 0.2, 0.3, 0.4, 0.5 U/g) were evaluated. In the second phase, the drink that had the best sensory acceptability was evaluated for 30 days. It was observed that the dairy drink treated with 0.5 U/g transglutaminase showed higher sensory acceptability in relation to the 7.18 overall impression. The color values of the dairy drink treated with 0.5 U/g showed no significant difference (p<0.05). The values of lactic acid bacteria are established according to the legislation. Results show the feasibility of the use of transglutaminase in dairy drinks.
id IFFlu_0a9d9d97152e71bc996882e88da8865d
oai_identifier_str oai:ojs.editoraessentia.iff.edu.br:article/4903
network_acronym_str IFFlu
network_name_str Vértices (Campos dos Goitacazes. Online)
repository_id_str
spelling Evaluation of the use of transglutaminase in dairy drinks made from goat milkAvaliação do emprego de transglutaminase em bebida láctea elaborada com leite de cabraEnzima. Soro de leite. Teste de aceitação.Enzyme. Whey. Acceptance testing.The aim of this study was to evaluate the use of transglutaminase in dairy drinks made from with goat milk with 45% of serum, and the physical, chemical, microbiological and sensory characteristics of these drinks within the expiration date of the product. In the first phase, five different levels of transglutaminase (0, 0.2, 0.3, 0.4, 0.5 U/g) were evaluated. In the second phase, the drink that had the best sensory acceptability was evaluated for 30 days. It was observed that the dairy drink treated with 0.5 U/g transglutaminase showed higher sensory acceptability in relation to the 7.18 overall impression. The color values of the dairy drink treated with 0.5 U/g showed no significant difference (p<0.05). The values of lactic acid bacteria are established according to the legislation. Results show the feasibility of the use of transglutaminase in dairy drinks.O objetivo deste trabalho foi avaliar o emprego da transglutaminase em bebida láctea de leite de cabra com 45% de soro e avaliar as características físico-químicas, microbiológicas e sensoriais dessa bebida durante o prazo de validade do produto. Na primeira etapa foram avaliados os cinco diferentes níveis da enzima transglutaminase (0; 0,2; 0,3; 0,4; 0,5 U/g). Na segunda etapa a bebida que teve a melhor aceitação sensorial foi avaliada durante 30 dias. Observou-se que a bebida láctea tratada com 0,5 U/g de transglutaminase apresentou maior aceitação sensorial em relação à impressão global 7,18. Os valores de cor da bebida láctea tratada com 0,5 U/g não apresentaram diferença significativa (p<0,05). Os valores de bactérias láticas estão de acordo com a estabelecida pela legislação vigente. Os resultados mostram a viabilidade do emprego da transglutaminase em bebida láctea.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2015-02-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2014002310.5935/1809-2667.20140023Revista Vértices; Vol. 16 No. 2 (2014); 143-151Revista Vértices; Vol. 16 Núm. 2 (2014); 143-151Revista Vértices; v. 16 n. 2 (2014); 143-1511809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140023/3708Vieira, Daniela Cristina FariaSilva, Cleuber Antonio de Sáinfo:eu-repo/semantics/openAccess2021-02-24T10:10:19Zoai:ojs.editoraessentia.iff.edu.br:article/4903Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2021-02-24T10:10:19Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse
dc.title.none.fl_str_mv Evaluation of the use of transglutaminase in dairy drinks made from goat milk
Avaliação do emprego de transglutaminase em bebida láctea elaborada com leite de cabra
title Evaluation of the use of transglutaminase in dairy drinks made from goat milk
spellingShingle Evaluation of the use of transglutaminase in dairy drinks made from goat milk
Vieira, Daniela Cristina Faria
Enzima. Soro de leite. Teste de aceitação.
Enzyme. Whey. Acceptance testing.
title_short Evaluation of the use of transglutaminase in dairy drinks made from goat milk
title_full Evaluation of the use of transglutaminase in dairy drinks made from goat milk
title_fullStr Evaluation of the use of transglutaminase in dairy drinks made from goat milk
title_full_unstemmed Evaluation of the use of transglutaminase in dairy drinks made from goat milk
title_sort Evaluation of the use of transglutaminase in dairy drinks made from goat milk
author Vieira, Daniela Cristina Faria
author_facet Vieira, Daniela Cristina Faria
Silva, Cleuber Antonio de Sá
author_role author
author2 Silva, Cleuber Antonio de Sá
author2_role author
dc.contributor.author.fl_str_mv Vieira, Daniela Cristina Faria
Silva, Cleuber Antonio de Sá
dc.subject.por.fl_str_mv Enzima. Soro de leite. Teste de aceitação.
Enzyme. Whey. Acceptance testing.
topic Enzima. Soro de leite. Teste de aceitação.
Enzyme. Whey. Acceptance testing.
description The aim of this study was to evaluate the use of transglutaminase in dairy drinks made from with goat milk with 45% of serum, and the physical, chemical, microbiological and sensory characteristics of these drinks within the expiration date of the product. In the first phase, five different levels of transglutaminase (0, 0.2, 0.3, 0.4, 0.5 U/g) were evaluated. In the second phase, the drink that had the best sensory acceptability was evaluated for 30 days. It was observed that the dairy drink treated with 0.5 U/g transglutaminase showed higher sensory acceptability in relation to the 7.18 overall impression. The color values of the dairy drink treated with 0.5 U/g showed no significant difference (p<0.05). The values of lactic acid bacteria are established according to the legislation. Results show the feasibility of the use of transglutaminase in dairy drinks.
publishDate 2015
dc.date.none.fl_str_mv 2015-02-02
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://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140023
10.5935/1809-2667.20140023
url https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140023
identifier_str_mv 10.5935/1809-2667.20140023
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20140023/3708
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
dc.source.none.fl_str_mv Revista Vértices; Vol. 16 No. 2 (2014); 143-151
Revista Vértices; Vol. 16 Núm. 2 (2014); 143-151
Revista Vértices; v. 16 n. 2 (2014); 143-151
1809-2667
1415-2843
reponame:Vértices (Campos dos Goitacazes. Online)
instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
instname_str Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron_str IFFluminense
institution IFFluminense
reponame_str Vértices (Campos dos Goitacazes. Online)
collection Vértices (Campos dos Goitacazes. Online)
repository.name.fl_str_mv Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes
repository.mail.fl_str_mv essentia@iff.edu.br
_version_ 1797077561060098048

Registros relacionados