Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

Detalhes bibliográficos
Autor(a) principal: Silva, Danielle Cristina Guimarães da
Data de Publicação: 2011
Outros Autores: Abreu, Luiz Ronaldo de, Assumpção, Giovana Maria Pereira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/9751
Resumo: Yogurts from goat milk were elaborated and water- soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.
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spelling Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurtAdição de extrato hidrossolúvel de soja e cultura probiótica e características de viscosidade, capacidade de retenção de água e de sinerese de iogurte produzido com leite de cabraYogurtWater-soluble soy extractRheologyIogurteExtrato hidrossolúvel de sojaReologiaYogurts from goat milk were elaborated and water- soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.Iogurtes a base de leite de cabra foram elaborados e a eles adicionados extrato hidrossolúvel de soja (EHS) e de cultura probiótica Bifidobacterium lactis durante o processamento. As características de viscosidade aparente, capacidade de retenção de água e sinerese foram analisadas durante 29 dias de armazenamento e verificadas a influência do EHS e do probiótico nestas propriedades reológicas. A suplementação de EHS provocou aumento na viscosidade e capacidade de retenção de água dos iogurtes e, ao mesmo tempo, a sinerese foi reduzida. A inoculação da cultura probiótica durante elaboração dos iogurtes não alterou de forma significativa as características reológicas dos produtos. Portanto, a adição de extrato hidrossolúvel de soja e a cultura probiótica, pode contribuir para melhora nas características reológicas de iogurtes, além das vantagens na melhoria nutricional e funcional já conhecidas com a utilização destes produtos.Universidade Federal de Santa Maria2015-08-06T12:12:21Z2015-08-06T12:12:21Z2011-09-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSILVA, D. C. G.; ABREU, L. R.; ASSUMPÇÃO, G. M. P. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, Santa Maria, v. 42, n. 3, p. 545-550, Mar. 2012.http://repositorio.ufla.br/jspui/handle/1/9751Ciência Ruralreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASilva, Danielle Cristina Guimarães daAbreu, Luiz Ronaldo deAssumpção, Giovana Maria Pereirainfo:eu-repo/semantics/openAccesseng2015-08-06T12:13:52Zoai:localhost:1/9751Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-08-06T12:13:52Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
Adição de extrato hidrossolúvel de soja e cultura probiótica e características de viscosidade, capacidade de retenção de água e de sinerese de iogurte produzido com leite de cabra
title Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
spellingShingle Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
Silva, Danielle Cristina Guimarães da
Yogurt
Water-soluble soy extract
Rheology
Iogurte
Extrato hidrossolúvel de soja
Reologia
title_short Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
title_full Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
title_fullStr Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
title_full_unstemmed Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
title_sort Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
author Silva, Danielle Cristina Guimarães da
author_facet Silva, Danielle Cristina Guimarães da
Abreu, Luiz Ronaldo de
Assumpção, Giovana Maria Pereira
author_role author
author2 Abreu, Luiz Ronaldo de
Assumpção, Giovana Maria Pereira
author2_role author
author
dc.contributor.author.fl_str_mv Silva, Danielle Cristina Guimarães da
Abreu, Luiz Ronaldo de
Assumpção, Giovana Maria Pereira
dc.subject.por.fl_str_mv Yogurt
Water-soluble soy extract
Rheology
Iogurte
Extrato hidrossolúvel de soja
Reologia
topic Yogurt
Water-soluble soy extract
Rheology
Iogurte
Extrato hidrossolúvel de soja
Reologia
description Yogurts from goat milk were elaborated and water- soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-16
2015-08-06T12:12:21Z
2015-08-06T12:12:21Z
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 SILVA, D. C. G.; ABREU, L. R.; ASSUMPÇÃO, G. M. P. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, Santa Maria, v. 42, n. 3, p. 545-550, Mar. 2012.
http://repositorio.ufla.br/jspui/handle/1/9751
identifier_str_mv SILVA, D. C. G.; ABREU, L. R.; ASSUMPÇÃO, G. M. P. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt. Ciência Rural, Santa Maria, v. 42, n. 3, p. 545-550, Mar. 2012.
url http://repositorio.ufla.br/jspui/handle/1/9751
dc.language.iso.fl_str_mv eng
language eng
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835144493465600

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