Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2860 |
Resumo: | Lactic beverage (sample 1), with 70% of milk and 30% of cheese whey, and fermented milk (sample 2), with 100% of milk, added of Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 and Streptococcus thermophilus, were evaluated about physico-chemical composition, enumeration of viable cells of probiotic bacteria and rheological measurements, in the temperatures of 2.0 ± 0.1 ºC; 4.0 ± 0.1 ºC; 6.0 ± 0.1 ºC and 8.0 ± 0.1 ºC. The whey addition resulted in lactic beverage with lesser contents (p < 0.05) of total solids (18.08 ± 0.08% m/m), proteins (2,23 ± 0.10% m/m), lipids (1.91 ± 0.02% m/m) and caloric value (79.27 ± 0.37 Kcal/ 100 g), when compared with those presented in fermented milk, respectively. While, the contents of ashes, carbohydrates, the acidity and pH of the lactic beverage and fermented milk weren’t different (p > 0.05). According to Brazilian legislation the lactic beverage and fermented milk were considered probiotic (> 106 CFU/mL). The two samples (1 and 2) had behaved as pseudoplastic fluids, confirming the non- Newtonian behavior and had presented thixotropy. The values for the activation energy were equal to 1.89 Kcal.mol-1, for the lactic beverage, and 1.84 Kcal.mol-1, for the fermented milk, indicating that the activation energy was not influenced by the amount of whey used, as well as the temperature also did not influence on the apparent viscosity of samples 1 and 2. |
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Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probioticsAvaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticosWheyFermentationCentesimal compositionFunctional foodViscosity.Soro de queijoFermentaçãoComposição centesimalAlimento funcionalViscosidade.Lactic beverage (sample 1), with 70% of milk and 30% of cheese whey, and fermented milk (sample 2), with 100% of milk, added of Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 and Streptococcus thermophilus, were evaluated about physico-chemical composition, enumeration of viable cells of probiotic bacteria and rheological measurements, in the temperatures of 2.0 ± 0.1 ºC; 4.0 ± 0.1 ºC; 6.0 ± 0.1 ºC and 8.0 ± 0.1 ºC. The whey addition resulted in lactic beverage with lesser contents (p < 0.05) of total solids (18.08 ± 0.08% m/m), proteins (2,23 ± 0.10% m/m), lipids (1.91 ± 0.02% m/m) and caloric value (79.27 ± 0.37 Kcal/ 100 g), when compared with those presented in fermented milk, respectively. While, the contents of ashes, carbohydrates, the acidity and pH of the lactic beverage and fermented milk weren’t different (p > 0.05). According to Brazilian legislation the lactic beverage and fermented milk were considered probiotic (> 106 CFU/mL). The two samples (1 and 2) had behaved as pseudoplastic fluids, confirming the non- Newtonian behavior and had presented thixotropy. The values for the activation energy were equal to 1.89 Kcal.mol-1, for the lactic beverage, and 1.84 Kcal.mol-1, for the fermented milk, indicating that the activation energy was not influenced by the amount of whey used, as well as the temperature also did not influence on the apparent viscosity of samples 1 and 2.Bebida láctea (amostra 1), com 70 % de leite e 30 % de soro de queijo, e leite fermentado (amostra 2), com 100% de leite, adicionados de Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 e Streptococcus thermophilus, foram avaliados quanto à composição físico-química, contagem de células viáveis de bactérias probióticas e medidas reológicas, nas temperaturas de 2,0 ± 0,1ºC; 4,0 ± 0,1 ºC; 6,0 ± 0,1 ºC e 8,0± 0,1 ºC. A adição de soro resultou em uma bebida láctea com menores teores (p < 0,05) de sólidos totais (18,08 ± 0,08 % m/m), proteínas (2,23 ± 0,10 % m/m), lipídios (1,91 ± 0,02 % m/m) e valor calórico (79,27 ± 0,37 Kcal/100 g), quando comparados aos teores apresentados no leite fermentado, respectivamente iguais a 19,44 ± 0,02 % m/m; 2,80 ± 0,23 % m/m; 3,03 ± 0,08 % m/m e 90,47 ± 0,53 Kcal/100 g. Já, os teores de cinzas, carboidratos, acidez e pH da bebida láctea e do leite fermentado não diferiram (p > 0,05). De acordo com a legislação brasileira, a bebida láctea e o leite fermentado foram considerados probióticos (> 106 UFC/mL). As duas amostras (1 e 2) comportaram-se como fluidos pseudoplásticos, confirmando o comportamento não-Newtoniano e apresentaram tixotropia. Os valores para a energia de ativação foram iguais a 1,89 Kcal.mol-1, para a bebida láctea, e 1,84 Kcal.mol-1, para o leite fermentado, indicando que a energia de ativação não foi influenciada pelo teor de soro empregado, bem como a temperatura também não teve influencia sobre a viscosidade aparente das amostras 1 e 2.UEL2008-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/286010.5433/1679-0359.2008v29n1p103Semina: Ciências Agrárias; Vol. 29 No. 1 (2008); 103-116Semina: Ciências Agrárias; v. 29 n. 1 (2008); 103-1161679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2860/2425Cunha, Thiago MeurerCastro, Fabiane Picinin deBarreto, Pedro Luiz ManiqueBenedet, Honório DomingosPrudêncio, Elane Schwindeninfo:eu-repo/semantics/openAccess2015-11-19T18:38:51Zoai:ojs.pkp.sfu.ca:article/2860Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:51Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos |
title |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
spellingShingle |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics Cunha, Thiago Meurer Whey Fermentation Centesimal composition Functional food Viscosity. Soro de queijo Fermentação Composição centesimal Alimento funcional Viscosidade. |
title_short |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
title_full |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
title_fullStr |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
title_full_unstemmed |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
title_sort |
Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics |
author |
Cunha, Thiago Meurer |
author_facet |
Cunha, Thiago Meurer Castro, Fabiane Picinin de Barreto, Pedro Luiz Manique Benedet, Honório Domingos Prudêncio, Elane Schwinden |
author_role |
author |
author2 |
Castro, Fabiane Picinin de Barreto, Pedro Luiz Manique Benedet, Honório Domingos Prudêncio, Elane Schwinden |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Cunha, Thiago Meurer Castro, Fabiane Picinin de Barreto, Pedro Luiz Manique Benedet, Honório Domingos Prudêncio, Elane Schwinden |
dc.subject.por.fl_str_mv |
Whey Fermentation Centesimal composition Functional food Viscosity. Soro de queijo Fermentação Composição centesimal Alimento funcional Viscosidade. |
topic |
Whey Fermentation Centesimal composition Functional food Viscosity. Soro de queijo Fermentação Composição centesimal Alimento funcional Viscosidade. |
description |
Lactic beverage (sample 1), with 70% of milk and 30% of cheese whey, and fermented milk (sample 2), with 100% of milk, added of Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 and Streptococcus thermophilus, were evaluated about physico-chemical composition, enumeration of viable cells of probiotic bacteria and rheological measurements, in the temperatures of 2.0 ± 0.1 ºC; 4.0 ± 0.1 ºC; 6.0 ± 0.1 ºC and 8.0 ± 0.1 ºC. The whey addition resulted in lactic beverage with lesser contents (p < 0.05) of total solids (18.08 ± 0.08% m/m), proteins (2,23 ± 0.10% m/m), lipids (1.91 ± 0.02% m/m) and caloric value (79.27 ± 0.37 Kcal/ 100 g), when compared with those presented in fermented milk, respectively. While, the contents of ashes, carbohydrates, the acidity and pH of the lactic beverage and fermented milk weren’t different (p > 0.05). According to Brazilian legislation the lactic beverage and fermented milk were considered probiotic (> 106 CFU/mL). The two samples (1 and 2) had behaved as pseudoplastic fluids, confirming the non- Newtonian behavior and had presented thixotropy. The values for the activation energy were equal to 1.89 Kcal.mol-1, for the lactic beverage, and 1.84 Kcal.mol-1, for the fermented milk, indicating that the activation energy was not influenced by the amount of whey used, as well as the temperature also did not influence on the apparent viscosity of samples 1 and 2. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-08-30 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2860 10.5433/1679-0359.2008v29n1p103 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2860 |
identifier_str_mv |
10.5433/1679-0359.2008v29n1p103 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2860/2425 |
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 |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 29 No. 1 (2008); 103-116 Semina: Ciências Agrárias; v. 29 n. 1 (2008); 103-116 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306055384039424 |