Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Detalhes bibliográficos
Autor(a) principal: RIBEIRO,José Evangelista Santos
Data de Publicação: 2023
Outros Autores: SANT’ANA,Amanda Marília da Silva, SILVA,Flávio Luiz Honorato da, BELTRÃO FILHO,Edvaldo Mesquita
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424
Resumo: Abstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.
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spelling Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milksensorial propertiesrheological propertiesprebioticmicrobial viabilityAbstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.102122info:eu-repo/semantics/openAccessRIBEIRO,José Evangelista SantosSANT’ANA,Amanda Marília da SilvaSILVA,Flávio Luiz Honorato daBELTRÃO FILHO,Edvaldo Mesquitaeng2022-11-17T00:00:00Zoai:scielo:S0101-20612023000100424Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-11-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
title Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
spellingShingle Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
RIBEIRO,José Evangelista Santos
sensorial properties
rheological properties
prebiotic
microbial viability
title_short Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
title_full Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
title_fullStr Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
title_full_unstemmed Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
title_sort Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk
author RIBEIRO,José Evangelista Santos
author_facet RIBEIRO,José Evangelista Santos
SANT’ANA,Amanda Marília da Silva
SILVA,Flávio Luiz Honorato da
BELTRÃO FILHO,Edvaldo Mesquita
author_role author
author2 SANT’ANA,Amanda Marília da Silva
SILVA,Flávio Luiz Honorato da
BELTRÃO FILHO,Edvaldo Mesquita
author2_role author
author
author
dc.contributor.author.fl_str_mv RIBEIRO,José Evangelista Santos
SANT’ANA,Amanda Marília da Silva
SILVA,Flávio Luiz Honorato da
BELTRÃO FILHO,Edvaldo Mesquita
dc.subject.por.fl_str_mv sensorial properties
rheological properties
prebiotic
microbial viability
topic sensorial properties
rheological properties
prebiotic
microbial viability
description Abstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.
publishDate 2023
dc.date.none.fl_str_mv 2023-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.102122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.43 2023
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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