Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449 |
Resumo: | This study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 ◦C, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) and presented lower lactose, mineral (calcium, phosphorous, magnesium, sodium, and zinc), and amino acid (mainly essential amino acids) contents than milk. Otherwise, it had a better fatty acid profile (lower saturated fatty acid content, and higher monounsaturated and polyunsaturated fatty acid contents). The fermented milk storage resulted in decreases in the lactose content, improvements in the amino acid profile, and maintenance of the mineral content. However, negative impacts were observed on the fatty acid profile. It can be concluded that both donkey milk and fermented milk donkey present important nutritional value, and the fermented milk could be refrigerated stored up to 21 days. |
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Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?Asinine milkNutritional valueFermentationStorage stabilitThis study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 ◦C, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) and presented lower lactose, mineral (calcium, phosphorous, magnesium, sodium, and zinc), and amino acid (mainly essential amino acids) contents than milk. Otherwise, it had a better fatty acid profile (lower saturated fatty acid content, and higher monounsaturated and polyunsaturated fatty acid contents). The fermented milk storage resulted in decreases in the lactose content, improvements in the amino acid profile, and maintenance of the mineral content. However, negative impacts were observed on the fatty acid profile. It can be concluded that both donkey milk and fermented milk donkey present important nutritional value, and the fermented milk could be refrigerated stored up to 21 days.CAPESElsevierCavalcanti, Natália Sufiatti HolandaBertoldo-Pacheco, Maria Teresa2022-09-13T19:28:39Z2022-09-13T19:28:39Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT-FOOD SCIENCE AND TECHNOLOGY, v. 144, p. 111239, 2021.0023-6438http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-09-13T19:28:39Zoai:http://repositorio.ital.sp.gov.br:123456789/449Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-13T19:28:39Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
title |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
spellingShingle |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? Cavalcanti, Natália Sufiatti Holanda Asinine milk Nutritional value Fermentation Storage stabilit |
title_short |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
title_full |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
title_fullStr |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
title_full_unstemmed |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
title_sort |
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? |
author |
Cavalcanti, Natália Sufiatti Holanda |
author_facet |
Cavalcanti, Natália Sufiatti Holanda Bertoldo-Pacheco, Maria Teresa |
author_role |
author |
author2 |
Bertoldo-Pacheco, Maria Teresa |
author2_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Cavalcanti, Natália Sufiatti Holanda Bertoldo-Pacheco, Maria Teresa |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Asinine milk Nutritional value Fermentation Storage stabilit |
topic |
Asinine milk Nutritional value Fermentation Storage stabilit |
description |
This study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 ◦C, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) and presented lower lactose, mineral (calcium, phosphorous, magnesium, sodium, and zinc), and amino acid (mainly essential amino acids) contents than milk. Otherwise, it had a better fatty acid profile (lower saturated fatty acid content, and higher monounsaturated and polyunsaturated fatty acid contents). The fermented milk storage resulted in decreases in the lactose content, improvements in the amino acid profile, and maintenance of the mineral content. However, negative impacts were observed on the fatty acid profile. It can be concluded that both donkey milk and fermented milk donkey present important nutritional value, and the fermented milk could be refrigerated stored up to 21 days. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-09-13T19:28:39Z 2022-09-13T19:28:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
LWT-FOOD SCIENCE AND TECHNOLOGY, v. 144, p. 111239, 2021. 0023-6438 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449 |
identifier_str_mv |
LWT-FOOD SCIENCE AND TECHNOLOGY, v. 144, p. 111239, 2021. 0023-6438 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/449 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311819739136000 |