Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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/123456789/15941 |
Resumo: | The use of goat milk in dairy products formulation is being performed instead of cow milk, some features, including the present lower incidence of allergies. The production of fermented milk, yoghurt type, goats with the addition of probiotic cultures and fruit for saborizar the product can potentiate the beneficial health effects, and thus, the demand for this product by the consumer. This study was developed in order to prepare and characterize the technological, physical, physico-chemical, microbiological, rheological and sensory of a fermented goat added jelly Guava and probiotic cultures. The effect of the addition of probiotic lactic acid bacteria cultures on the quality characteristics of fermented milks were evaluated at the times 1, 7, 14 and 21 days, given the following treatments: CI (conventional yoghurt - control), containing the starter culture comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; ILA containing the probiotic microorganism Lactobacillus acidophilus, co-culture with the starter; ILP, comprising the probiotic Lactobacillus casei subsp. paracasei, in addition to the starter culture; and IBB containing probiotic Bifidobacterium animalis subsp. lactis in combination with a starter culture. All fermented milks tested showed good results as to the technological characteristics without undergoing syneresis, with good stability and high capacity of water retention. Samples slightly acidified during shelf life, perceived characteristic and well accepted in the sensory test, with notes whose hedonic terms ranged from "like slightly" and "liked". In general, it was observed that the addition of probiotic strains in the preparation of fermented milks did not influence the physical and physicochemical characteristics of the same (p> 0.05), noting only a reduction (p <0.05) the ash content in the sample IBB during refrigerated storage. The apparent viscosity of the samples remained high during the storage time, with greater influence (p <0.05) of the probiotic Lactobacillus casei subsp. paracasei. Thus, it was found that the preparation of a fermented milk with added guava jelly and probiotics is presented as a product with potential for investment in the dairy industry with functional properties, whose microbiological, technological, rheological, nutritional and sensory qualities were satisfactory. |
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Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probióticoLeite de cabraAlimentos funcionaisAvaliação da qualidadeViscosidadeGoat milkFunctional foodsQuality assessmentViscosityTecnologia de alimentosCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe use of goat milk in dairy products formulation is being performed instead of cow milk, some features, including the present lower incidence of allergies. The production of fermented milk, yoghurt type, goats with the addition of probiotic cultures and fruit for saborizar the product can potentiate the beneficial health effects, and thus, the demand for this product by the consumer. This study was developed in order to prepare and characterize the technological, physical, physico-chemical, microbiological, rheological and sensory of a fermented goat added jelly Guava and probiotic cultures. The effect of the addition of probiotic lactic acid bacteria cultures on the quality characteristics of fermented milks were evaluated at the times 1, 7, 14 and 21 days, given the following treatments: CI (conventional yoghurt - control), containing the starter culture comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; ILA containing the probiotic microorganism Lactobacillus acidophilus, co-culture with the starter; ILP, comprising the probiotic Lactobacillus casei subsp. paracasei, in addition to the starter culture; and IBB containing probiotic Bifidobacterium animalis subsp. lactis in combination with a starter culture. All fermented milks tested showed good results as to the technological characteristics without undergoing syneresis, with good stability and high capacity of water retention. Samples slightly acidified during shelf life, perceived characteristic and well accepted in the sensory test, with notes whose hedonic terms ranged from "like slightly" and "liked". In general, it was observed that the addition of probiotic strains in the preparation of fermented milks did not influence the physical and physicochemical characteristics of the same (p> 0.05), noting only a reduction (p <0.05) the ash content in the sample IBB during refrigerated storage. The apparent viscosity of the samples remained high during the storage time, with greater influence (p <0.05) of the probiotic Lactobacillus casei subsp. paracasei. Thus, it was found that the preparation of a fermented milk with added guava jelly and probiotics is presented as a product with potential for investment in the dairy industry with functional properties, whose microbiological, technological, rheological, nutritional and sensory qualities were satisfactory.NenhumaA utilização do leite caprino na formulação de derivados lácteos vem sendo realizada em substituição ao leite bovino, por algumas características, entre elas a de apresentar menor incidência a alergias. A produção de leite fermentado, tipo iogurte, caprino com o acréscimo de culturas probióticas e frutas para saborizar o produto pode potencializar os efeitos benéficos à saúde e, desta forma, a procura deste produto pelo consumidor. O presente estudo foi desenvolvido com o objetivo de elaborar e caracterizar os aspectos tecnológicos, físicos, físico-químicos, microbiológicos, reológicos e sensoriais de um fermentado caprino adicionado de geleia de goiaba e culturas probióticas. O efeito da adição de culturas láticas probióticas sobre as características de qualidade dos leites fermentados foi avaliado nos tempos 1, 7, 14 e 21 dias, considerando os seguintes tratamentos: IC (iogurte convencional - controle), contendo a cultura starter composta por Streptococcus thermophilus e o Lactobacillus delbrüeckii, subsp. bulgaricus; ILA, contendo o micro-organismo probiótico Lactobacillus acidophilus, em co-cultura com a starter; ILP, composto pelo probiótico Lactobacillus casei subsp. paracasei, além da cultura starter; e IBB, contendo o probiótico Bifidobacterium animalis subsp. lactis em associação com a cultura starter. Todos os leites fermentados testados apresentaram bons resultados quanto às características tecnológicas, sem sofrer sinérese, apresentando boa estabilidade e alta capacidade de retenção de água. As amostras acidificaram pouco durante a vida de prateleira, característica percebida e bem aceita no teste sensorial, com notas cujos termos hedônicos variaram entre “gostei ligeiramente” e “gostei muito”. De um modo geral, observou-se que a adição de diferentes cepas probióticas na elaboração dos leites fermentados não influenciou nas características físicas e físicoquímicas dos mesmos (p>0,05), observando apenas uma redução (p<0,05) do teor de cinzas na amostra IBB ao longo do armazenamento refrigerado. A viscosidade aparente das amostras se manteve alta durante o tempo de armazenamento, com maior influencia (p<0,05) do probiótico Lactobacillus casei subsp. paracasei. Assim, constatou-se que a elaboração de um leite fermentado com adição de geleia de goiaba e probióticos se apresenta como um produto com potencial para investimento da indústria de produtos lácteos com propriedades funcionais, cujas qualidades microbiológicas, tecnológica, reológica, nutricional e sensorial foram satisfatórias.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/4444927668450146Cavalcanti, Mayra da Silva2019-10-01T14:11:09Z2019-10-012019-10-01T14:11:09Z2016-03-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/15941porAttribution-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:UFPB2019-10-01T14:11:10Zoai:repositorio.ufpb.br:123456789/15941Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2019-10-01T14:11:10Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
title |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
spellingShingle |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico Cavalcanti, Mayra da Silva Leite de cabra Alimentos funcionais Avaliação da qualidade Viscosidade Goat milk Functional foods Quality assessment Viscosity Tecnologia de alimentos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
title_full |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
title_fullStr |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
title_full_unstemmed |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
title_sort |
Elaboração e caracterização de leite fermentado caprino “tipo iogurte” sabor goiaba com potencial probiótico |
author |
Cavalcanti, Mayra da Silva |
author_facet |
Cavalcanti, Mayra 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 |
Cavalcanti, Mayra da Silva |
dc.subject.por.fl_str_mv |
Leite de cabra Alimentos funcionais Avaliação da qualidade Viscosidade Goat milk Functional foods Quality assessment Viscosity Tecnologia de alimentos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Leite de cabra Alimentos funcionais Avaliação da qualidade Viscosidade Goat milk Functional foods Quality assessment Viscosity Tecnologia de alimentos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The use of goat milk in dairy products formulation is being performed instead of cow milk, some features, including the present lower incidence of allergies. The production of fermented milk, yoghurt type, goats with the addition of probiotic cultures and fruit for saborizar the product can potentiate the beneficial health effects, and thus, the demand for this product by the consumer. This study was developed in order to prepare and characterize the technological, physical, physico-chemical, microbiological, rheological and sensory of a fermented goat added jelly Guava and probiotic cultures. The effect of the addition of probiotic lactic acid bacteria cultures on the quality characteristics of fermented milks were evaluated at the times 1, 7, 14 and 21 days, given the following treatments: CI (conventional yoghurt - control), containing the starter culture comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; ILA containing the probiotic microorganism Lactobacillus acidophilus, co-culture with the starter; ILP, comprising the probiotic Lactobacillus casei subsp. paracasei, in addition to the starter culture; and IBB containing probiotic Bifidobacterium animalis subsp. lactis in combination with a starter culture. All fermented milks tested showed good results as to the technological characteristics without undergoing syneresis, with good stability and high capacity of water retention. Samples slightly acidified during shelf life, perceived characteristic and well accepted in the sensory test, with notes whose hedonic terms ranged from "like slightly" and "liked". In general, it was observed that the addition of probiotic strains in the preparation of fermented milks did not influence the physical and physicochemical characteristics of the same (p> 0.05), noting only a reduction (p <0.05) the ash content in the sample IBB during refrigerated storage. The apparent viscosity of the samples remained high during the storage time, with greater influence (p <0.05) of the probiotic Lactobacillus casei subsp. paracasei. Thus, it was found that the preparation of a fermented milk with added guava jelly and probiotics is presented as a product with potential for investment in the dairy industry with functional properties, whose microbiological, technological, rheological, nutritional and sensory qualities were satisfactory. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-28 2019-10-01T14:11:09Z 2019-10-01 2019-10-01T14:11:09Z |
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/123456789/15941 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/15941 |
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 |
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1801842954499784704 |