Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

Detalhes bibliográficos
Autor(a) principal: Ferraz, Juliana Pereira
Data de Publicação: 2012
Outros Autores: Cruz, Adriano Gomes da, Cadena, Rafael Silva, Freitas, Mônica Queiroz de, Pinto, Uelinton Manoel, Carvalho, Célio Cordeiro de, Faria, José de Assis Fonseca, Bolini, Helena Maria André
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFOP
dARK ID: ark:/61566/00130000003d6
Texto Completo: http://www.repositorio.ufop.br/handle/123456789/7752
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf
https://doi.org/10.1111/j.1750-3841.2011.02508.x
Resumo: The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.
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spelling Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.Ice creamOverrunProbioticStabilityThe effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.2017-05-17T15:29:16Z2017-05-17T15:29:16Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFERRAZ, J. P. et al. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. Journal of Food Science, v. 71, p. S24-S28, 2012. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf>. Acesso em: 21 mar. 2017. 1750-3841http://www.repositorio.ufop.br/handle/123456789/7752http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdfhttps://doi.org/10.1111/j.1750-3841.2011.02508.xark:/61566/00130000003d6Ferraz, Juliana PereiraCruz, Adriano Gomes daCadena, Rafael SilvaFreitas, Mônica Queiroz dePinto, Uelinton ManoelCarvalho, Célio Cordeiro deFaria, José de Assis FonsecaBolini, Helena Maria Andréinfo:eu-repo/semantics/openAccessengreponame:Repositório Institucional da UFOPinstname:Universidade Federal de Ouro Preto (UFOP)instacron:UFOP2024-11-10T13:57:30Zoai:repositorio.ufop.br:123456789/7752Repositório InstitucionalPUBhttp://www.repositorio.ufop.br/oai/requestrepositorio@ufop.edu.bropendoar:32332024-11-10T13:57:30Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)false
dc.title.none.fl_str_mv Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
title Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
spellingShingle Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
Ferraz, Juliana Pereira
Ice cream
Overrun
Probiotic
Stability
title_short Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
title_full Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
title_fullStr Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
title_full_unstemmed Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
title_sort Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
author Ferraz, Juliana Pereira
author_facet Ferraz, Juliana Pereira
Cruz, Adriano Gomes da
Cadena, Rafael Silva
Freitas, Mônica Queiroz de
Pinto, Uelinton Manoel
Carvalho, Célio Cordeiro de
Faria, José de Assis Fonseca
Bolini, Helena Maria André
author_role author
author2 Cruz, Adriano Gomes da
Cadena, Rafael Silva
Freitas, Mônica Queiroz de
Pinto, Uelinton Manoel
Carvalho, Célio Cordeiro de
Faria, José de Assis Fonseca
Bolini, Helena Maria André
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Ferraz, Juliana Pereira
Cruz, Adriano Gomes da
Cadena, Rafael Silva
Freitas, Mônica Queiroz de
Pinto, Uelinton Manoel
Carvalho, Célio Cordeiro de
Faria, José de Assis Fonseca
Bolini, Helena Maria André
dc.subject.por.fl_str_mv Ice cream
Overrun
Probiotic
Stability
topic Ice cream
Overrun
Probiotic
Stability
description The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.
publishDate 2012
dc.date.none.fl_str_mv 2012
2017-05-17T15:29:16Z
2017-05-17T15:29:16Z
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 FERRAZ, J. P. et al. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. Journal of Food Science, v. 71, p. S24-S28, 2012. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf>. Acesso em: 21 mar. 2017.
 1750-3841
http://www.repositorio.ufop.br/handle/123456789/7752
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf
https://doi.org/10.1111/j.1750-3841.2011.02508.x
dc.identifier.dark.fl_str_mv ark:/61566/00130000003d6
identifier_str_mv FERRAZ, J. P. et al. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. Journal of Food Science, v. 71, p. S24-S28, 2012. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf>. Acesso em: 21 mar. 2017.
 1750-3841
ark:/61566/00130000003d6
url http://www.repositorio.ufop.br/handle/123456789/7752
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02508.x/epdf
https://doi.org/10.1111/j.1750-3841.2011.02508.x
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.source.none.fl_str_mv reponame:Repositório Institucional da UFOP
instname:Universidade Federal de Ouro Preto (UFOP)
instacron:UFOP
instname_str Universidade Federal de Ouro Preto (UFOP)
instacron_str UFOP
institution UFOP
reponame_str Repositório Institucional da UFOP
collection Repositório Institucional da UFOP
repository.name.fl_str_mv Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)
repository.mail.fl_str_mv repositorio@ufop.edu.br
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