Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , |
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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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 |
_version_ |
1817705735707951104 |