Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/19632 |
Resumo: | The elaboration of a goat dairy derivative, such as cream cheese, added probiotic cultures and prebiotic component, can intensify the functionality of a food and increase, in this way, the consumption of products based on this matrix. The objective was to elaborate and characterize the technological, physical, physico-chemical, microbiological and sensorial aspects, as well as to evaluate in vitro the protective effect of the food matrix and inulin on the survival of Lactobacillus casei subsp. Paracasei during the passage of the gastrointestinal tract. Initially, the shelf-life study was performed at 1, 7, 14, 21 and 28 days of refrigerated storage of the curdles, which were divided as follows: RC (cream cheese curd), without addition of any culture; RPro, containing only the probiotic microorganism Lactobacillus casei subsp. Paracasei; RPre, added with inulin; RSimb consisting of Lactobacillus casei subsp. Paracasei and the prebiotic component inulin. All the curd cheese tested showed good results regarding the technological characteristics, without syneresis. In general, the physical-chemical characteristics (moisture, pH, protein, total acidity in lactic acid, total sugars) and the proteolysis index varied among the treatments used for the production of the curd. The growth of molds and yeasts, as well as of total and fecal coliforms, coagulase positive Staphylococcus, Salmonella sp., And Listeria monocytogenes were not identified. Regarding probiotic viability, there was a growth (p <0.05) presenting a positive viability according to the final counts for RPro and RSimb (8.0 and 7.7 log of ufc.g-1, respectively). At the end of the digestion under simulated conditions of the gastrointestinal tract, a reduction (p <0.05) of L. paracasei was observed. However, at the end of the experiment, the samples had satisfactory counts (6.0 log.ufc.g-1 for RPro and 5.2 log.g-1 for RSimb), indicating the positive effect of goat's curd as a protective matrix of the micro Inulin has not been proven to be a protective input, but the presence of the component did not negatively affect the survival of the strain. Creamy goat cheese can be a food with important functional potential, safe and aimed at promoting the goat milk product chain from its consumption. |
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Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulinaLeite de cabraDerivados lácteosAlimentos funcionaisTGIGoat milkDairy productsFunctional foodsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe elaboration of a goat dairy derivative, such as cream cheese, added probiotic cultures and prebiotic component, can intensify the functionality of a food and increase, in this way, the consumption of products based on this matrix. The objective was to elaborate and characterize the technological, physical, physico-chemical, microbiological and sensorial aspects, as well as to evaluate in vitro the protective effect of the food matrix and inulin on the survival of Lactobacillus casei subsp. Paracasei during the passage of the gastrointestinal tract. Initially, the shelf-life study was performed at 1, 7, 14, 21 and 28 days of refrigerated storage of the curdles, which were divided as follows: RC (cream cheese curd), without addition of any culture; RPro, containing only the probiotic microorganism Lactobacillus casei subsp. Paracasei; RPre, added with inulin; RSimb consisting of Lactobacillus casei subsp. Paracasei and the prebiotic component inulin. All the curd cheese tested showed good results regarding the technological characteristics, without syneresis. In general, the physical-chemical characteristics (moisture, pH, protein, total acidity in lactic acid, total sugars) and the proteolysis index varied among the treatments used for the production of the curd. The growth of molds and yeasts, as well as of total and fecal coliforms, coagulase positive Staphylococcus, Salmonella sp., And Listeria monocytogenes were not identified. Regarding probiotic viability, there was a growth (p <0.05) presenting a positive viability according to the final counts for RPro and RSimb (8.0 and 7.7 log of ufc.g-1, respectively). At the end of the digestion under simulated conditions of the gastrointestinal tract, a reduction (p <0.05) of L. paracasei was observed. However, at the end of the experiment, the samples had satisfactory counts (6.0 log.ufc.g-1 for RPro and 5.2 log.g-1 for RSimb), indicating the positive effect of goat's curd as a protective matrix of the micro Inulin has not been proven to be a protective input, but the presence of the component did not negatively affect the survival of the strain. Creamy goat cheese can be a food with important functional potential, safe and aimed at promoting the goat milk product chain from its consumption.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqA elaboração de um derivado lácteo caprino, como o requeijão cremoso, adicionado de culturas probióticas e componente prebiótico, pode intensificar a funcionalidade de um alimento e aumentar, desta maneira, o consumo de produtos à base dessa matriz. Objetivou-se elaborar e caracterizar os aspectos tecnológicos, físicos, físico-químicos, microbiológicos e sensoriais, assim como, avaliar in vitro o efeito protetor da matriz alimentar e da inulina sobre a sobrevivência do Lactobacillus casei subsp. paracasei durante a travessia do trato gastrointestinal. Inicialmente foi realizado o estudo da vida de prateleira nos tempos 1, 7, 14, 21 e 28 dias de armazenamento refrigerado dos requeijões que foram divididos da seguinte forma: RC (requeijão cremoso controle), sem adição de qualquer cultura; RPro, contendo apenas o micro-organismo probiótico Lactobacillus casei subsp. paracasei; RPre, adicionado de inulina; RSimb constituído do Lactobacillus casei subsp. paracasei e do componente prebiótico inulina. Todos os requeijões testados exibiram bons resultados quanto às características tecnológicas, não apresentando sinerese. De um modo geral, as características físico-químicas (umidade, pH, proteínas, acidez total em ácido lático, açúcares totais) e o índice de proteólise variaram entre os tratamentos empregados para a produção dos requeijões. Não foi identificado o crescimento de bolores e leveduras, como também de coliformes totais e fecais, Staphylococcus coagulase positiva, Salmonella sp., e Listeria monocytogenes. Quanto à viabilidade do probiótico, houve crescimento (p<0,05) apresentando uma viável sobrevivência de acordo com as contagens finais para RPro e RSimb (8,0 e 7,7 log de ufc.g-1 respectivamente). Durante toda a digestão sob as condições simuladas do trato gastrointestinal, foi observada uma redução (p<0,05) do L. paracasei. Contudo, ao final do experimento, as amostras apresentaram contagens satisfatórias (6,0 log.ufc.g-1 para RPro e 5,2 log.g-1 para RSimb), indicando o efeito protetor da matriz sob o desenvolvimento do micro-organismo, quanto a inulina não foi comprovado o seu auxílio direto como insumo protetor, mas a presença do componente não delimitou a sobrevivência da estirpe. Portanto, requeijão caprino cremoso pode ser um alimento com potencial funcional importante, seguro e voltado a fomentar a cadeia de produtos à base de leite de cabra, a partir do seu consumo.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBOliveira, Maria Elieidy Gomes dehttp://lattes.cnpq.br/1572879054255587Queiroga, Rita de Cássia Ramos do Egyptohttp://lattes.cnpq.br/4444927668450146Dantas, Dalyane Laís da Silva2021-03-01T00:33:55Z2019-12-042021-03-01T00:33:55Z2017-03-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/19632porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2021-08-05T23:16:29Zoai:repositorio.ufpb.br:123456789/19632Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2021-08-05T23:16:29Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
title |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
spellingShingle |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina Dantas, Dalyane Laís da Silva Leite de cabra Derivados lácteos Alimentos funcionais TGI Goat milk Dairy products Functional foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
title_full |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
title_fullStr |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
title_full_unstemmed |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
title_sort |
Desenvolvimento de requeijão cremoso caprino simbiótico adicionado de Lactobacillus casei subsp. paracasei e inulina |
author |
Dantas, Dalyane Laís da Silva |
author_facet |
Dantas, Dalyane Laís da Silva |
author_role |
author |
dc.contributor.none.fl_str_mv |
Oliveira, Maria Elieidy Gomes de http://lattes.cnpq.br/1572879054255587 Queiroga, Rita de Cássia Ramos do Egypto http://lattes.cnpq.br/4444927668450146 |
dc.contributor.author.fl_str_mv |
Dantas, Dalyane Laís da Silva |
dc.subject.por.fl_str_mv |
Leite de cabra Derivados lácteos Alimentos funcionais TGI Goat milk Dairy products Functional foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Leite de cabra Derivados lácteos Alimentos funcionais TGI Goat milk Dairy products Functional foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The elaboration of a goat dairy derivative, such as cream cheese, added probiotic cultures and prebiotic component, can intensify the functionality of a food and increase, in this way, the consumption of products based on this matrix. The objective was to elaborate and characterize the technological, physical, physico-chemical, microbiological and sensorial aspects, as well as to evaluate in vitro the protective effect of the food matrix and inulin on the survival of Lactobacillus casei subsp. Paracasei during the passage of the gastrointestinal tract. Initially, the shelf-life study was performed at 1, 7, 14, 21 and 28 days of refrigerated storage of the curdles, which were divided as follows: RC (cream cheese curd), without addition of any culture; RPro, containing only the probiotic microorganism Lactobacillus casei subsp. Paracasei; RPre, added with inulin; RSimb consisting of Lactobacillus casei subsp. Paracasei and the prebiotic component inulin. All the curd cheese tested showed good results regarding the technological characteristics, without syneresis. In general, the physical-chemical characteristics (moisture, pH, protein, total acidity in lactic acid, total sugars) and the proteolysis index varied among the treatments used for the production of the curd. The growth of molds and yeasts, as well as of total and fecal coliforms, coagulase positive Staphylococcus, Salmonella sp., And Listeria monocytogenes were not identified. Regarding probiotic viability, there was a growth (p <0.05) presenting a positive viability according to the final counts for RPro and RSimb (8.0 and 7.7 log of ufc.g-1, respectively). At the end of the digestion under simulated conditions of the gastrointestinal tract, a reduction (p <0.05) of L. paracasei was observed. However, at the end of the experiment, the samples had satisfactory counts (6.0 log.ufc.g-1 for RPro and 5.2 log.g-1 for RSimb), indicating the positive effect of goat's curd as a protective matrix of the micro Inulin has not been proven to be a protective input, but the presence of the component did not negatively affect the survival of the strain. Creamy goat cheese can be a food with important functional potential, safe and aimed at promoting the goat milk product chain from its consumption. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-03-24 2019-12-04 2021-03-01T00:33:55Z 2021-03-01T00:33:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/19632 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/19632 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
_version_ |
1801842969998786560 |