Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/22390 |
Resumo: | Functional foods are increasingly evident in the Brazilian market, with a demand for products that meet consumer demand. The development of products from goat's milk, added to natural components with bioactive compounds, and even microorganisms with probiotic potential such as Limolactobacillus mucosae CNPC007 is shown to be a viable alternative. Strawberry and acerola, as they are very rich in nutrients and with chemical components that have relevant biological activities, are a promising alternative for the development of functional products. Given the above, the objective of this research was to elaborate and characterize the technological and quality aspects, as well as the functional potential of potentially probiotic Greek-type goat yogurt produced with autochthonous adjunct culture Limosilactobacillus mucosae CNP007 added to different concentrations of mixed acerola and strawberry jelly. The yoghurts were prepared using a standardized laboratory methodology. Six yoghurt formulations were prepared and evaluated at times 1, 7, 14, 21 and 28 days of refrigerated storage (4 ± 1 °C), regarding their technological, physical and physicochemical, rheological and microbiological characteristics (viability ); the determination of the chemical profile was carried out at times 1, 14 and 28 days of refrigerated storage, sensory analyzes of purchase intention and acceptance were carried out at times 1 and 28, CATA and JAR scale at time 1 and the protective effect of the food matrix on the survival of lactic acid bacteria under simulated conditions of the gastrointestinal tract (TGI) was done after 7 days of refrigerated storage. The addition of the probiotic strain reduced protein levels and increased proteolysis. However, viscosity and texture significantly improved. The creamier and more viscous texture of the samples added from the probiotic culture can be explained by the effects of the exopolysaccharides produced by the strain. The addition of jelly to formulations containing L. mucosae increased the antioxidant power and reduced the viscosity of yogurt. The reduction in viscosity was probably due to the breakdown of the protein network by fruit enzymes. However, the flavor, aroma, color and global acceptance of the yogurt benefited from the presence of jam, resulting in greater purchase intent. Both the addition of jelly and L. mucosae proved to be beneficial to mask the strong taste of goat milk, positively impacting purchase intent. The food matrix acted as a protector of the L. mucosae strain, regardless of the addition of jelly, allowing it to reach the ileum at viable counts to perform its probiotic function (> 7 log CFU/g). Therefore, the developed goat yogurt has potential for investment in the dairy industry. The typical aroma and taste of goat milk, which are generally rejected by the consumer, were significantly benefited by both the jelly and L. mucosae, indicating that probiotic yoghurts added with mixed jelly have market potential and are excellent accepted food options by the consumer. |
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Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morangoAlimentos funcionaisAnálise sensorialLeite de cabraProdutos lácteosFunctional foodsSensory analysisGoat milkDairy productsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSFunctional foods are increasingly evident in the Brazilian market, with a demand for products that meet consumer demand. The development of products from goat's milk, added to natural components with bioactive compounds, and even microorganisms with probiotic potential such as Limolactobacillus mucosae CNPC007 is shown to be a viable alternative. Strawberry and acerola, as they are very rich in nutrients and with chemical components that have relevant biological activities, are a promising alternative for the development of functional products. Given the above, the objective of this research was to elaborate and characterize the technological and quality aspects, as well as the functional potential of potentially probiotic Greek-type goat yogurt produced with autochthonous adjunct culture Limosilactobacillus mucosae CNP007 added to different concentrations of mixed acerola and strawberry jelly. The yoghurts were prepared using a standardized laboratory methodology. Six yoghurt formulations were prepared and evaluated at times 1, 7, 14, 21 and 28 days of refrigerated storage (4 ± 1 °C), regarding their technological, physical and physicochemical, rheological and microbiological characteristics (viability ); the determination of the chemical profile was carried out at times 1, 14 and 28 days of refrigerated storage, sensory analyzes of purchase intention and acceptance were carried out at times 1 and 28, CATA and JAR scale at time 1 and the protective effect of the food matrix on the survival of lactic acid bacteria under simulated conditions of the gastrointestinal tract (TGI) was done after 7 days of refrigerated storage. The addition of the probiotic strain reduced protein levels and increased proteolysis. However, viscosity and texture significantly improved. The creamier and more viscous texture of the samples added from the probiotic culture can be explained by the effects of the exopolysaccharides produced by the strain. The addition of jelly to formulations containing L. mucosae increased the antioxidant power and reduced the viscosity of yogurt. The reduction in viscosity was probably due to the breakdown of the protein network by fruit enzymes. However, the flavor, aroma, color and global acceptance of the yogurt benefited from the presence of jam, resulting in greater purchase intent. Both the addition of jelly and L. mucosae proved to be beneficial to mask the strong taste of goat milk, positively impacting purchase intent. The food matrix acted as a protector of the L. mucosae strain, regardless of the addition of jelly, allowing it to reach the ileum at viable counts to perform its probiotic function (> 7 log CFU/g). Therefore, the developed goat yogurt has potential for investment in the dairy industry. The typical aroma and taste of goat milk, which are generally rejected by the consumer, were significantly benefited by both the jelly and L. mucosae, indicating that probiotic yoghurts added with mixed jelly have market potential and are excellent accepted food options by the consumer.NenhumaOs alimentos funcionais estão evidenciados cada vez mais no mercado brasileiro, havendo procura de produtos que atendam a demanda do consumidor. O desenvolvimento de produtos a partir do leite caprino, adicionados a componentes naturais com compostos bioativos, e ainda de microrganismos com potencial probiótico como o Limosiactobacillus mucosae CNPC007 demonstra-se como uma alternativa viável. O morango e a acerola, por serem frutas ricas em nutrientes e compostos bioativos com atividade biológica positiva, apresenta-se como uma alternativa promissora para o desenvolvimento de produtos funcionais. Diante do exposto o objetivo deste pesquisa foi elaborar e caracterizar os aspectos tecnológicos e de qualidade, bem como o potencial funcional de iogurte caprino tipo grego potencialmente probiótico produzido com cultura adjunta autóctone Limosilactobacillus mucosae CNP007 adicionado de diferentes concentrações de geleia mista de acerola e morango. Os iogurtes foram elaborados a partir de uma metodologia padronizada em laboratório. Foram elaboradas 6 formulações de iogurtes os mesmos foram avaliados nos tempos 1, 7, 14, 21 e 28 dias de armazenamento refrigerado (4 ±1 °C), quanto as suas características tecnológicas, físicas e físico-químicas, reológicas e microbiológicas (viabilidade); a determinação do perfil químico foi realizada nos tempos 1, 14 e 28 dias de armazenamento refrigerado, as analises sensoriais de intenção de compra e aceitação foram realizadas no tempo 1 e 28, CATA e escala JAR no tempo 1 e o efeito protetor da matriz alimentar sobre a sobrevivência das bactérias láticas em condições simuladas do trato gastrointestinal (TGI) foi realizado após 7 dias de armazenamento refrigerado. A adição da cepa probiótica reduziu os teores de proteína e aumentou a proteólise. Contudo, a viscosidade e a textura melhoraram significativamente. A textura mais cremosa e viscosa das amostras adicionadas da cultura probiótica pode ser explicada pelos efeitos dos exopolissacarídeos produzidos pela cepa. A adição de geleia nas formulações contendo L. mucosae aumentou o poder antioxidante e reduziu a viscosidade do iogurte. A redução da viscosidade provavelmente ocorreu devido à quebra da rede proteica pelas enzimas das frutas. No entanto, o sabor, o aroma, a cor e a aceitação global do iogurte foram beneficiados pela presença de geleia, resultando em maior intenção de compra. Tanto a adição de geleia quanto de L. mucosae se mostrou benéfica para melhorar as características de sabor, impactando positivamente na intenção de compra. A matriz alimentar atuou como protetora da cepa L. mucosae, independentemente da adição de geleia, permitindo a chegada ao íleo em contagens viáveis para desempenhar sua função probiótica (> 7 log UFC/g). Portanto, o iogurte caprino desenvolvido apresenta potencial para investimento na indústria de produtos lácteos. O aroma e o sabor típicos de leite caprino, que são geralmente rejeitados pelo consumidor, foram beneficiados significativamente tanto pela geleia quanto pelos L. mucosae o que indica que os iogurtes probióticos adicionados de geleia mista tem potencial de mercado e são excelentes opções de alimentos aceitos pelo consumidor.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBOliveira, Maria Elieidy Gomes dehttp://lattes.cnpq.br/1572879054255587Morais, Jéssica Lima de2022-03-18T17:16:08Z2021-11-302022-03-18T17:16:08Z2021-09-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22390porAttribution-NoDerivs 3.0 Brazilhttp://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:UFPB2022-04-12T13:06:50Zoai:repositorio.ufpb.br:123456789/22390Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-12T13:06:50Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
title |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
spellingShingle |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango Morais, Jéssica Lima de Alimentos funcionais Análise sensorial Leite de cabra Produtos lácteos Functional foods Sensory analysis Goat milk Dairy products CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
title_full |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
title_fullStr |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
title_full_unstemmed |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
title_sort |
Desenvolvimento e caracterização de iogurte caprino tipo grego potencialmente probiótico adicionado de geleia mista de acerola e morango |
author |
Morais, Jéssica Lima de |
author_facet |
Morais, Jéssica Lima de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Oliveira, Maria Elieidy Gomes de http://lattes.cnpq.br/1572879054255587 |
dc.contributor.author.fl_str_mv |
Morais, Jéssica Lima de |
dc.subject.por.fl_str_mv |
Alimentos funcionais Análise sensorial Leite de cabra Produtos lácteos Functional foods Sensory analysis Goat milk Dairy products CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Alimentos funcionais Análise sensorial Leite de cabra Produtos lácteos Functional foods Sensory analysis Goat milk Dairy products CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Functional foods are increasingly evident in the Brazilian market, with a demand for products that meet consumer demand. The development of products from goat's milk, added to natural components with bioactive compounds, and even microorganisms with probiotic potential such as Limolactobacillus mucosae CNPC007 is shown to be a viable alternative. Strawberry and acerola, as they are very rich in nutrients and with chemical components that have relevant biological activities, are a promising alternative for the development of functional products. Given the above, the objective of this research was to elaborate and characterize the technological and quality aspects, as well as the functional potential of potentially probiotic Greek-type goat yogurt produced with autochthonous adjunct culture Limosilactobacillus mucosae CNP007 added to different concentrations of mixed acerola and strawberry jelly. The yoghurts were prepared using a standardized laboratory methodology. Six yoghurt formulations were prepared and evaluated at times 1, 7, 14, 21 and 28 days of refrigerated storage (4 ± 1 °C), regarding their technological, physical and physicochemical, rheological and microbiological characteristics (viability ); the determination of the chemical profile was carried out at times 1, 14 and 28 days of refrigerated storage, sensory analyzes of purchase intention and acceptance were carried out at times 1 and 28, CATA and JAR scale at time 1 and the protective effect of the food matrix on the survival of lactic acid bacteria under simulated conditions of the gastrointestinal tract (TGI) was done after 7 days of refrigerated storage. The addition of the probiotic strain reduced protein levels and increased proteolysis. However, viscosity and texture significantly improved. The creamier and more viscous texture of the samples added from the probiotic culture can be explained by the effects of the exopolysaccharides produced by the strain. The addition of jelly to formulations containing L. mucosae increased the antioxidant power and reduced the viscosity of yogurt. The reduction in viscosity was probably due to the breakdown of the protein network by fruit enzymes. However, the flavor, aroma, color and global acceptance of the yogurt benefited from the presence of jam, resulting in greater purchase intent. Both the addition of jelly and L. mucosae proved to be beneficial to mask the strong taste of goat milk, positively impacting purchase intent. The food matrix acted as a protector of the L. mucosae strain, regardless of the addition of jelly, allowing it to reach the ileum at viable counts to perform its probiotic function (> 7 log CFU/g). Therefore, the developed goat yogurt has potential for investment in the dairy industry. The typical aroma and taste of goat milk, which are generally rejected by the consumer, were significantly benefited by both the jelly and L. mucosae, indicating that probiotic yoghurts added with mixed jelly have market potential and are excellent accepted food options by the consumer. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-30 2021-09-28 2022-03-18T17:16:08Z 2022-03-18T17:16:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22390 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22390 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil 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) |
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UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
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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 |
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