Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii

Detalhes bibliográficos
Autor(a) principal: Conceição, Hennie Beatriz dos Santos
Data de Publicação: 2020
Outros Autores: Melo, Caroline dos Santos, Ferreira, Igor Macedo, Silva, Ana Mara Oliveira e, Carvalho, Michelle Garcêz de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
dARK ID: ark:/83112/00130000257n3
Texto Completo: http://www.repositorio.ufc.br/handle/riufc/54989
Resumo: The objective was to evaluate the shelf life of two formulations of umbu and mangaba ice cream added with fructooligosaccharide (F1: without Bacillus clausii; F2: with Bacillus clausii), in addition to checking the viability of Bacillus clausii. The proximate composition was evaluated only at F2 on day 1 of storage. Both formulations were characterized chemically (activity of the radical 1,1-diphenyl-2-picryl-hydrazil, Ferric Reducing Antioxidant Power, total phenolics), physically-chemically (pH, total acidity and total soluble solids - SST) and microbiologically (bacteria psychrotrophils, total and thermotolerant coliforms, coagulase positive Staphylococci and Salmonella sp.). The viability of B. clausii was also observed on days 1, 30, 60 and 150 of storage under freezing (-18 ° C). Ice cream had a higher percentage of moisture (56.91g / 100g) and the macronutrient content was close to that of industrialized ice cream. B. clausii remained viable (1.1 x 108 UFC / g of ice cream) over the 150 days conferring functional property to the ice cream. Chemical and physical-chemical characteristics varied between formulations, except for SST. The ice cream formulations remained microbiologically stable during storage. Therefore, the proposed ice cream is a viable matrix for B. clausii and a new ice cream option with functional properties.
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spelling Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausiiUmbu and mangaba ice cream: shelf life and viability of Bacillus clausiiSorvetePrebióticoFrutas regionaisProbióticosThe objective was to evaluate the shelf life of two formulations of umbu and mangaba ice cream added with fructooligosaccharide (F1: without Bacillus clausii; F2: with Bacillus clausii), in addition to checking the viability of Bacillus clausii. The proximate composition was evaluated only at F2 on day 1 of storage. Both formulations were characterized chemically (activity of the radical 1,1-diphenyl-2-picryl-hydrazil, Ferric Reducing Antioxidant Power, total phenolics), physically-chemically (pH, total acidity and total soluble solids - SST) and microbiologically (bacteria psychrotrophils, total and thermotolerant coliforms, coagulase positive Staphylococci and Salmonella sp.). The viability of B. clausii was also observed on days 1, 30, 60 and 150 of storage under freezing (-18 ° C). Ice cream had a higher percentage of moisture (56.91g / 100g) and the macronutrient content was close to that of industrialized ice cream. B. clausii remained viable (1.1 x 108 UFC / g of ice cream) over the 150 days conferring functional property to the ice cream. Chemical and physical-chemical characteristics varied between formulations, except for SST. The ice cream formulations remained microbiologically stable during storage. Therefore, the proposed ice cream is a viable matrix for B. clausii and a new ice cream option with functional properties.Objetivou-se avaliar a vida de prateleira de duas formulações de sorvete de umbu e mangaba adicionado de frutooligossacarírdeo (F1: sem Bacillus clausii; F2: com Bacillus clausii), além de verificar a viabilidade do Bacillus clausii. A composição centesimal foi avaliada apenas na F2 no dia 1 de estocagem. Ambas as formulações foram caracterizadas quimicamente (atividade do radical 1,1-difenil-2-picril-hidrazil, Ferric Reducing Antioxidant Power, fenólicos totais), físico-quimicamente (pH, acidez total e sólidos solúveis totais - SST) e microbiologicamente (bactérias psicrotrófilas, coliformes totais e termotolerantes, Staphylococcus coagulase positiva e Salmonela sp.). Observou-se também a viabilidade de B. clausii nos dias 1, 30, 60 e 150 de estocagem sob congelamento (-18°C). O sorvete apresentou maior percentual em umidade (56,91g/100g) e os teores de macronutrientes se aproximaram aos dos sorvetes industrializados. O B. clausii permaneceu viável (1,1 x 108 UFC/g de sorvete) ao longo dos 150 dias conferindo propriedade funcional ao sorvete. As características químicas e físico-químicas variaram entre as formulações, exceto os SST. As formulações de sorvete permaneceram estáveis microbiologicamente durante a estocagem. Sendo assim, o sorvete proposto é uma matriz viável para o B. clausii e uma nova opção de sorvete com propriedade funcional.Revista Brasileira de Higiene e Sanidade Animal2020-11-04T11:48:04Z2020-11-04T11:48:04Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCONCEIÇÃO, Hennie Beatriz dos Santos et al. Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii. Revista Brasileira de Higiene e Sanidade Animal. Fortaleza, v. 14, n. 1, p. 53-66, jan./mar. 2020.1981-2965http://www.repositorio.ufc.br/handle/riufc/54989ark:/83112/00130000257n3Conceição, Hennie Beatriz dos SantosMelo, Caroline dos SantosFerreira, Igor MacedoSilva, Ana Mara Oliveira eCarvalho, Michelle Garcêz deinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFC2023-10-06T12:26:25Zoai:repositorio.ufc.br:riufc/54989Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T19:00:34.988790Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
Umbu and mangaba ice cream: shelf life and viability of Bacillus clausii
title Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
spellingShingle Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
Conceição, Hennie Beatriz dos Santos
Sorvete
Prebiótico
Frutas regionais
Probióticos
title_short Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
title_full Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
title_fullStr Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
title_full_unstemmed Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
title_sort Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii
author Conceição, Hennie Beatriz dos Santos
author_facet Conceição, Hennie Beatriz dos Santos
Melo, Caroline dos Santos
Ferreira, Igor Macedo
Silva, Ana Mara Oliveira e
Carvalho, Michelle Garcêz de
author_role author
author2 Melo, Caroline dos Santos
Ferreira, Igor Macedo
Silva, Ana Mara Oliveira e
Carvalho, Michelle Garcêz de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Conceição, Hennie Beatriz dos Santos
Melo, Caroline dos Santos
Ferreira, Igor Macedo
Silva, Ana Mara Oliveira e
Carvalho, Michelle Garcêz de
dc.subject.por.fl_str_mv Sorvete
Prebiótico
Frutas regionais
Probióticos
topic Sorvete
Prebiótico
Frutas regionais
Probióticos
description The objective was to evaluate the shelf life of two formulations of umbu and mangaba ice cream added with fructooligosaccharide (F1: without Bacillus clausii; F2: with Bacillus clausii), in addition to checking the viability of Bacillus clausii. The proximate composition was evaluated only at F2 on day 1 of storage. Both formulations were characterized chemically (activity of the radical 1,1-diphenyl-2-picryl-hydrazil, Ferric Reducing Antioxidant Power, total phenolics), physically-chemically (pH, total acidity and total soluble solids - SST) and microbiologically (bacteria psychrotrophils, total and thermotolerant coliforms, coagulase positive Staphylococci and Salmonella sp.). The viability of B. clausii was also observed on days 1, 30, 60 and 150 of storage under freezing (-18 ° C). Ice cream had a higher percentage of moisture (56.91g / 100g) and the macronutrient content was close to that of industrialized ice cream. B. clausii remained viable (1.1 x 108 UFC / g of ice cream) over the 150 days conferring functional property to the ice cream. Chemical and physical-chemical characteristics varied between formulations, except for SST. The ice cream formulations remained microbiologically stable during storage. Therefore, the proposed ice cream is a viable matrix for B. clausii and a new ice cream option with functional properties.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-04T11:48:04Z
2020-11-04T11:48:04Z
2020
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.uri.fl_str_mv CONCEIÇÃO, Hennie Beatriz dos Santos et al. Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii. Revista Brasileira de Higiene e Sanidade Animal. Fortaleza, v. 14, n. 1, p. 53-66, jan./mar. 2020.
1981-2965
http://www.repositorio.ufc.br/handle/riufc/54989
dc.identifier.dark.fl_str_mv ark:/83112/00130000257n3
identifier_str_mv CONCEIÇÃO, Hennie Beatriz dos Santos et al. Sorvete de umbu e mangaba: vida de prateleira e viabilidade do Bacillus clausii. Revista Brasileira de Higiene e Sanidade Animal. Fortaleza, v. 14, n. 1, p. 53-66, jan./mar. 2020.
1981-2965
ark:/83112/00130000257n3
url http://www.repositorio.ufc.br/handle/riufc/54989
dc.language.iso.fl_str_mv por
language por
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 Revista Brasileira de Higiene e Sanidade Animal
publisher.none.fl_str_mv Revista Brasileira de Higiene e Sanidade Animal
dc.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv bu@ufc.br || repositorio@ufc.br
_version_ 1818374072156815360

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