Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional
Autor(a) principal: | |
---|---|
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/123456789/22416 |
Resumo: | Goat milk is an important food matrix, source of nutrients that bring benefits to human health. The demand for functional dairy products derived from goat milk has been increasing, especially by consumers who have some allergy or intolerance to cow's milk. Yogurt has been included in the daily routine for being a practical and easy to consume nutritious food with functional potential, especially when ingredients with bioactive compounds are added. Among the cacti already catalogued, the Pilosocereus gounellei, popularly known as xique-xique, has anti-inflammatory and antioxidant activities. The objective of this study was to elaborate a goat yogurt with the addition of xique-xique jam and evaluate the technological characteristics and its functional potential with or without the addition of probiotic culture. To this end, the study was conducted in two stages. Initially, the jam and two formulations of yogurt were prepared, being: conventional goat yogurt (CY) and goat yogurt with added jam of xique-xique (XY) and, from the data obtained about the nutritional profile of the jam and yogurt, a third treatment was prepared with probiotic yogurt with added jam of xique-xique (PY). Potassium, magnesium, calcium and manganese in significant amounts were identified in the xique-xique jam, as well as thirteen phenolic compounds, belonging to the groups of flavonols, flavols, phenolic acids and flavanones, presenting bioaccessibility from 2.79 to 172.52%. The physicochemical and technological properties of the yogurts added with the jam were evaluated, as well as the sensory aspects. The addition of the jam resulted in yogurts with higher lipid, protein and mineral content, improved technological properties such as lower acidity and reduced viscosity than conventional yogurt, without impact on sensory acceptance (appearance, color, consistency, aroma, flavor and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). In the second stage, aiming to evaluate the fermentative profile, volatile compounds and sensory attributes of preference of yogurt added with xique-xique jam and the probiotic culture Lacticaseibacillus casei 01, it was identified that the PY treatment showed lower content of sugars (galactose and glucose), higher content of organic acids (lactic acid and propionic acid) and higher concentration of volatile compounds, improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweetened aroma and flavor and typical aroma and flavor. The results obtained indicate the xique-xique jam as a raw material for the development of new products, presenting an improvement in the nutritional value and technological properties of goat milk yogurts. The use of L. casei 01 in the production of yogurt added to the xique-xique jam made it possible to minimize the attributes of aroma and flavor associated with goat milk products. |
id |
UFPB_53eedfbd457f4f149ff4498dce3608d5 |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/22416 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcionalCactáceaLeite caprinoLacticaseibacillusProbióticoCactiGoat milkProbioticCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSGoat milk is an important food matrix, source of nutrients that bring benefits to human health. The demand for functional dairy products derived from goat milk has been increasing, especially by consumers who have some allergy or intolerance to cow's milk. Yogurt has been included in the daily routine for being a practical and easy to consume nutritious food with functional potential, especially when ingredients with bioactive compounds are added. Among the cacti already catalogued, the Pilosocereus gounellei, popularly known as xique-xique, has anti-inflammatory and antioxidant activities. The objective of this study was to elaborate a goat yogurt with the addition of xique-xique jam and evaluate the technological characteristics and its functional potential with or without the addition of probiotic culture. To this end, the study was conducted in two stages. Initially, the jam and two formulations of yogurt were prepared, being: conventional goat yogurt (CY) and goat yogurt with added jam of xique-xique (XY) and, from the data obtained about the nutritional profile of the jam and yogurt, a third treatment was prepared with probiotic yogurt with added jam of xique-xique (PY). Potassium, magnesium, calcium and manganese in significant amounts were identified in the xique-xique jam, as well as thirteen phenolic compounds, belonging to the groups of flavonols, flavols, phenolic acids and flavanones, presenting bioaccessibility from 2.79 to 172.52%. The physicochemical and technological properties of the yogurts added with the jam were evaluated, as well as the sensory aspects. The addition of the jam resulted in yogurts with higher lipid, protein and mineral content, improved technological properties such as lower acidity and reduced viscosity than conventional yogurt, without impact on sensory acceptance (appearance, color, consistency, aroma, flavor and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). In the second stage, aiming to evaluate the fermentative profile, volatile compounds and sensory attributes of preference of yogurt added with xique-xique jam and the probiotic culture Lacticaseibacillus casei 01, it was identified that the PY treatment showed lower content of sugars (galactose and glucose), higher content of organic acids (lactic acid and propionic acid) and higher concentration of volatile compounds, improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweetened aroma and flavor and typical aroma and flavor. The results obtained indicate the xique-xique jam as a raw material for the development of new products, presenting an improvement in the nutritional value and technological properties of goat milk yogurts. The use of L. casei 01 in the production of yogurt added to the xique-xique jam made it possible to minimize the attributes of aroma and flavor associated with goat milk products.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO leite de cabra é uma importante matriz alimentar, fonte de nutrientes que trazem benefícios à saúde humana. A procura por produtos lácteos funcionais derivados de leite caprino vem aumentando, principalmente por consumidores que apresentam alguma alergia ou intolerância ao leite de vaca. O iogurte vem sendo incluído na rotina diária por ser um alimento prático e de fácil consumo, nutritivo e com potencial funcional, em especial quando da adição de ingredientes com compostos bioativos. Entre as cactáceas já catalógadas, o Pilosocereus gounellei, popularmente conhecido como xique-xique, possui atividades anti-inflamatória e antioxidante. O objetivo deste estudo foi elaborar um iogurte caprino adicionado de geleia de xique-xique e avaliar as características tecnológicas e seu potencial funcional com ou sem adição de cultura probiótica. Para tanto, o estudo foi conduzido em duas etapas. Inicialmente foram elaborados a geleia e duas formulações de iogurte, sendo: iogurte caprino convencional (IC) e iogurte caprino adicionado de geleia de xique-xique (IX) e, a partir dos dados obtidos acerca do perfil nutricional da geleia e do iogurte, foi elaborado um terceiro tratamento com iogurte probiótico adicionado de geleia de xique-xique (IP). Foram identificados na geleia de xique-xique potássio, magnésio, cálcio e manganês em quantidades expressivas, bem como treze compostos fenólicos, pertencentes aos grupos dos flavonóis, flavóis, ácidos fenólicos e flavanonas, apresentando bioacessibilidade de 2,79 a 172,52%. As propriedades físico-químicas e tecnológicas dos iogurtes adicionados da geleia foram avaliadas, bem como os aspectos sensoriais. A adição da geleia resultou em iogurtes com maior teor de lipídios, proteínas e minerais, melhora das propriedades tecnológicas como menor acidez e viscosidade reduzida do que o iogurte convencional, sem impacto na aceitação sensorial (aparência, cor, consistência, aroma, sabor e aceitação geral) ou características sensoriais (Just about Right, cor, aroma, consistência, textura, doçura, sabor e acidez). Na segunda etapa, visando avaliar o perfil fermentativo, de compostos voláteis e os atributos sensoriais de preferência do iogurte adicionado de geleia de xique-xique e da cultura probiótica Lacticaseibacillus casei 01, foi identificado que o tratamento IP apresentou menor teor de açúcares (galactose e glicose), maior teor de ácidos orgânicos (ácido lático e ácido propiônico) e maior concentração de compostos voláteis, características sensoriais melhoradas, com maior aroma e sabor herbáceo, aroma lácteo, aroma e sabor adocicado e aroma e sabor típicos. Os resultados obtidos indicam a geleia de xique-xique como matéria prima para o desenvolvimento de novos produtos, apresentando uma melhora do valor nutricional e das propriedades tecnológicas dos iogurtes de leite de cabra. A utilização do L. casei 01 na produção do iogurte adicionado da geleia de xique-xique possibilitou minimizar os atributos de aroma e sabor associados aos produtos lácteos caprinos.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBQueiroga, Rita de Cássia Ramos do Egyptohttp://lattes.cnpq.br/4444927668450146Magnani, Marcianehttp://lattes.cnpq.br/4368137398542993Sousa, Maria de Fátima Vanderlei dehttp://lattes.cnpq.br/6609504592713876Bezerril, Fabrícia França2022-03-18T18:38:25Z2021-11-262022-03-18T18:38:25Z2021-09-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22416porAttribution-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:UFPB2022-04-11T13:07:49Zoai:repositorio.ufpb.br:123456789/22416Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-11T13:07:49Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
title |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
spellingShingle |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional Bezerril, Fabrícia França Cactácea Leite caprino Lacticaseibacillus Probiótico Cacti Goat milk Probiotic CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
title_full |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
title_fullStr |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
title_full_unstemmed |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
title_sort |
Desenvolvimento de iogurte caprino adicionado de geleia de xique-xique (Pilosocereus gounellei): avaliação de características tecnológicas e potencial funcional |
author |
Bezerril, Fabrícia França |
author_facet |
Bezerril, Fabrícia França |
author_role |
author |
dc.contributor.none.fl_str_mv |
Queiroga, Rita de Cássia Ramos do Egypto http://lattes.cnpq.br/4444927668450146 Magnani, Marciane http://lattes.cnpq.br/4368137398542993 Sousa, Maria de Fátima Vanderlei de http://lattes.cnpq.br/6609504592713876 |
dc.contributor.author.fl_str_mv |
Bezerril, Fabrícia França |
dc.subject.por.fl_str_mv |
Cactácea Leite caprino Lacticaseibacillus Probiótico Cacti Goat milk Probiotic CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Cactácea Leite caprino Lacticaseibacillus Probiótico Cacti Goat milk Probiotic CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Goat milk is an important food matrix, source of nutrients that bring benefits to human health. The demand for functional dairy products derived from goat milk has been increasing, especially by consumers who have some allergy or intolerance to cow's milk. Yogurt has been included in the daily routine for being a practical and easy to consume nutritious food with functional potential, especially when ingredients with bioactive compounds are added. Among the cacti already catalogued, the Pilosocereus gounellei, popularly known as xique-xique, has anti-inflammatory and antioxidant activities. The objective of this study was to elaborate a goat yogurt with the addition of xique-xique jam and evaluate the technological characteristics and its functional potential with or without the addition of probiotic culture. To this end, the study was conducted in two stages. Initially, the jam and two formulations of yogurt were prepared, being: conventional goat yogurt (CY) and goat yogurt with added jam of xique-xique (XY) and, from the data obtained about the nutritional profile of the jam and yogurt, a third treatment was prepared with probiotic yogurt with added jam of xique-xique (PY). Potassium, magnesium, calcium and manganese in significant amounts were identified in the xique-xique jam, as well as thirteen phenolic compounds, belonging to the groups of flavonols, flavols, phenolic acids and flavanones, presenting bioaccessibility from 2.79 to 172.52%. The physicochemical and technological properties of the yogurts added with the jam were evaluated, as well as the sensory aspects. The addition of the jam resulted in yogurts with higher lipid, protein and mineral content, improved technological properties such as lower acidity and reduced viscosity than conventional yogurt, without impact on sensory acceptance (appearance, color, consistency, aroma, flavor and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). In the second stage, aiming to evaluate the fermentative profile, volatile compounds and sensory attributes of preference of yogurt added with xique-xique jam and the probiotic culture Lacticaseibacillus casei 01, it was identified that the PY treatment showed lower content of sugars (galactose and glucose), higher content of organic acids (lactic acid and propionic acid) and higher concentration of volatile compounds, improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweetened aroma and flavor and typical aroma and flavor. The results obtained indicate the xique-xique jam as a raw material for the development of new products, presenting an improvement in the nutritional value and technological properties of goat milk yogurts. The use of L. casei 01 in the production of yogurt added to the xique-xique jam made it possible to minimize the attributes of aroma and flavor associated with goat milk products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-26 2021-09-29 2022-03-18T18:38:25Z 2022-03-18T18:38:25Z |
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/123456789/22416 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22416 |
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) |
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_ |
1801842989739278336 |