Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt

Detalhes bibliográficos
Autor(a) principal: Feitosa, Virgínia Brasil Dantas
Data de Publicação: 2020
Outros Autores: Oliveira, Emanuel Neto Alves de, Souza, Rosane Liége Alves de, Feitosa, Bruno Fonsêca, Feitosa, Regilane Marques
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/50923
Resumo: Yogurt is obtained from milk fermentation through the action of specific lactic acid bacteria, and can be added with ingredients with functional properties, in order to add nutritional, sensory value and attractiveness to consumers. The objective of this research was to develop yoghurt sweetened with bee honey Apis mellifera L. and to monitor the physico-chemical stability during storage under refrigeration. Thus, six yoghurt formulations were added with 5% inulin and different honey concentrations (0, 4, 6, 8, 10 and 12%). The physico-chemical stability behavior (total dry extract, ashes, pH and total titratable acidity - expressed in g of lactic acid) was evaluated during 35 days of storage at times 0, 7, 14, 21, 28 and 35 days. For this experiment was set up a completely randomized design in factorial scheme, being 6 treatments and 6 storage periods. Data were analyzed by analysis of variance and comparison of means by Tukey test at 5% significance. It was observed that the addition of honey in yoghurt promoted a significant increase (p <0.05) in the values of total dry extract and total titratable acidity, associated with reduction in ash values and pH. The yogurts met the standards of identity and quality recommended by the legislation and during storage underwent significant changes in all parameters influenced mainly by the honey concentration factor than storage time.Key words: storage; inulin; fermented milk.
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spelling Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurtEstabilidade físico-química de iogurtes adoçados com mel de abelha Apis mellifera L.Yogurt is obtained from milk fermentation through the action of specific lactic acid bacteria, and can be added with ingredients with functional properties, in order to add nutritional, sensory value and attractiveness to consumers. The objective of this research was to develop yoghurt sweetened with bee honey Apis mellifera L. and to monitor the physico-chemical stability during storage under refrigeration. Thus, six yoghurt formulations were added with 5% inulin and different honey concentrations (0, 4, 6, 8, 10 and 12%). The physico-chemical stability behavior (total dry extract, ashes, pH and total titratable acidity - expressed in g of lactic acid) was evaluated during 35 days of storage at times 0, 7, 14, 21, 28 and 35 days. For this experiment was set up a completely randomized design in factorial scheme, being 6 treatments and 6 storage periods. Data were analyzed by analysis of variance and comparison of means by Tukey test at 5% significance. It was observed that the addition of honey in yoghurt promoted a significant increase (p <0.05) in the values of total dry extract and total titratable acidity, associated with reduction in ash values and pH. The yogurts met the standards of identity and quality recommended by the legislation and during storage underwent significant changes in all parameters influenced mainly by the honey concentration factor than storage time.Key words: storage; inulin; fermented milk.O iogurte é obtido a partir da fermentação láctea mediante a ação de bactérias ácido-láticas específicas, podendo ser acrescido de ingredientes com propriedades funcionais, com a finalidade de agregar valor nutritivo, sensorial e atratividade para os consumidores. Objetivou-se com esta pesquisa desenvolver iogurtes adoçados com mel de abelha Apis mellifera L. e monitorar a estabilidade físico-química durante o armazenamento sob refrigeração. Com isso, foram elaboradas seis formulações de iogurtes adicionados de 5% de inulina e diferentes concentrações de mel (0, 4, 6, 8, 10 e 12%). O comportamento da estabilidade físico-química (extrato seco total, cinzas, pH e acidez total titulável – expressa em g de ácido láctico) foi avaliado durante 35 dias de armazenamento, nos tempos 0, 7, 14, 21, 28 e 35 dias. Para esse experimento, foi montando um Delineamento Inteiramente Casualizado em esquema fatorial, sendo seis tratamentos e seis períodos de armazenamento. Os dados foram analisados através da Análise de Variância e comparação de médias pelo teste de Tukey a 5% de significância. Foi possível observar que a adição de mel nos iogurtes promoveu aumento significativo (p<0,05) nos valores de extrato seco total e acidez total titulável, associado a redução nos valores de cinzas e pH. Os iogurtes atenderam aos padrões de identidade e qualidade preconizados pela legislação e, durante o armazenamento, sofreram alterações significativas em todos os parâmetros influenciados, principalmente, pelo fator concentração de mel do que tempo de armazenamento.Palavras-chave: armazenamento; inulina; leite fermentado.Universidade Federal de Goiás2020-03-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/50923Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 21 (2020): Continuous publicationCiência Animal Brasileira / Brazilian Animal Science; v. 21 (2020): Publicação contínua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/50923/34456https://revistas.ufg.br/vet/article/view/50923/34457Copyright (c) 2020 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessFeitosa, Virgínia Brasil DantasOliveira, Emanuel Neto Alves deSouza, Rosane Liége Alves deFeitosa, Bruno FonsêcaFeitosa, Regilane Marques2023-03-23T18:46:38Zoai:ojs.revistas.ufg.br:article/50923Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:21.255671Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
Estabilidade físico-química de iogurtes adoçados com mel de abelha Apis mellifera L.
title Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
spellingShingle Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
Feitosa, Virgínia Brasil Dantas
title_short Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
title_full Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
title_fullStr Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
title_full_unstemmed Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
title_sort Physico-chemical stability of honey-sweetened (Apis mellifera L.) yoghurt
author Feitosa, Virgínia Brasil Dantas
author_facet Feitosa, Virgínia Brasil Dantas
Oliveira, Emanuel Neto Alves de
Souza, Rosane Liége Alves de
Feitosa, Bruno Fonsêca
Feitosa, Regilane Marques
author_role author
author2 Oliveira, Emanuel Neto Alves de
Souza, Rosane Liége Alves de
Feitosa, Bruno Fonsêca
Feitosa, Regilane Marques
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Feitosa, Virgínia Brasil Dantas
Oliveira, Emanuel Neto Alves de
Souza, Rosane Liége Alves de
Feitosa, Bruno Fonsêca
Feitosa, Regilane Marques
description Yogurt is obtained from milk fermentation through the action of specific lactic acid bacteria, and can be added with ingredients with functional properties, in order to add nutritional, sensory value and attractiveness to consumers. The objective of this research was to develop yoghurt sweetened with bee honey Apis mellifera L. and to monitor the physico-chemical stability during storage under refrigeration. Thus, six yoghurt formulations were added with 5% inulin and different honey concentrations (0, 4, 6, 8, 10 and 12%). The physico-chemical stability behavior (total dry extract, ashes, pH and total titratable acidity - expressed in g of lactic acid) was evaluated during 35 days of storage at times 0, 7, 14, 21, 28 and 35 days. For this experiment was set up a completely randomized design in factorial scheme, being 6 treatments and 6 storage periods. Data were analyzed by analysis of variance and comparison of means by Tukey test at 5% significance. It was observed that the addition of honey in yoghurt promoted a significant increase (p <0.05) in the values of total dry extract and total titratable acidity, associated with reduction in ash values and pH. The yogurts met the standards of identity and quality recommended by the legislation and during storage underwent significant changes in all parameters influenced mainly by the honey concentration factor than storage time.Key words: storage; inulin; fermented milk.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-13
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://revistas.ufg.br/vet/article/view/50923
url https://revistas.ufg.br/vet/article/view/50923
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/50923/34456
https://revistas.ufg.br/vet/article/view/50923/34457
dc.rights.driver.fl_str_mv Copyright (c) 2020 Ciência Animal Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Ciência Animal Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 21 (2020): Continuous publication
Ciência Animal Brasileira / Brazilian Animal Science; v. 21 (2020): Publicação contínua
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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